Salsa Verde Chicken Rice Skillet
A vibrant and nourishing one-pot meal that combines chicken, rice, black beans, and corn with zesty salsa verde.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup salsa verde
- 1 cup long-grain rice
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the diced chicken to the skillet, seasoning it with salt, pepper, cumin, and garlic powder. Sauté until browned.
- Add the salsa verde and let it simmer for two minutes.
- Stir in the long-grain rice, black beans, corn, and chicken broth.
- Bring the mixture to a gentle boil, then reduce the heat.
- Cover and let it simmer for about 20 minutes, until the rice is tender.
- Fluff the rice with a fork and garnish with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. You can freeze portions for up to two months.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg