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 salsa verde
- 1 can (4 oz) diced green chiles
- 1 cup white long grain rice
- 2 cups chicken broth
- 1 cup shredded Monterey Jack cheese
- 1 can black beans, rinsed and drained
- 1/2 cup roasted corn
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro
- Optional toppings: avocado, red pepper flakes
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and minced garlic. Sauté until fragrant.
- Mix chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Stir into onion mixture.
- Add black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and rice. Stir to combine.
- Bring to a boil for 2–3 minutes. Reduce heat to low, cover, and simmer for 15 minutes.
- Check rice for doneness; cook a few more minutes if needed until liquid is absorbed.
- Turn off heat, sprinkle cheese on top, cover, and let melt for 2–3 minutes.
- Top with cilantro and optional avocado or red pepper flakes before serving.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Swap Monterey Jack for pepper jack for extra heat.
- Use brown rice but adjust cooking time and liquid accordingly.
- Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired