Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1 tbsp extra virgin olive oil
- 15.5 oz jar salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash black pepper
- 3 tbsp fresh cilantro, chopped
- Optional toppings: sliced avocado, red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; cook until fragrant.
- Mix chili powder, salt, cumin, garlic powder, and black pepper in a small bowl. Stir into onion and garlic.
- Add black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir well to combine.
- Bring mixture to a boil for 2-3 minutes, then reduce to a simmer. Cover and cook for 15 minutes.
- Check rice for doneness; cook a few minutes longer if needed until liquid is absorbed and rice is tender.
- Remove from heat. Sprinkle shredded Monterey Jack cheese over the top, cover, and let melt for 2-3 minutes.
- Garnish with fresh cilantro and optional toppings like avocado slices and red pepper flakes. Serve warm and enjoy!
Notes
- Shortcut: Use rotisserie chicken for quick prep.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of broth.
- Freezer-friendly: Freeze portions in airtight containers for up to 2 months. Thaw overnight in fridge before reheating.
- Variations: Swap Monterey Jack for pepper jack for more heat, or add bell peppers and zucchini for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet / One-Pan
- Cuisine: Mexican-Inspired