Salsa Verde Chicken and Rice Skillet
Ingreadient
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1 tablespoon chili powder
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon dried Mexican oregano
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1/2 teaspoon cayenne pepper, or to taste
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1/2 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper, or to taste
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2 tablespoons olive oil
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1 onion, minced
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4 garlic cloves, minced, or to taste
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1 cup long grain white white rice
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2 cups chicken broth or stock
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1 (15.5 ounce) can salsa verde
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1 (4 ounce) can diced green chilies
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1 cup frozen corn kernels, thawed
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1 (15 ounce) can black beans, rinsed and drained
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2 cups chopped cooked chicken
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1/2 lime, juiced
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1 cup shredded Monterey Jack cheese
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1/2 cup chopped cilantro, or to taste
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lime slices and avocado slices for garnish (optional)
Direction
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Combine chili powder, cumin, coriander, oregano, cayenne, salt, and black pepper in a small bowl and set aside.
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Heat olive oil in a large, nonstick skillet over medium heat until oil shimmers. Add onion and cook until translucent, 3 to 5 minutes.
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Season onions with dry spice mixture, stirring well. Add garlic and rice, stirring until rice is coated with seasonings and oil, and the mix is fragrant, 1 to 2 minutes.
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Add broth, salsa verde, and green chilies, and bring to a boil. Cover, reduce heat, and simmer for 12 to 15 minutes.
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Stir in corn, black beans, and chicken. Return the cover, and continue cooking until rice is tender, and all liquid is absorbed, about 5 minutes more. Remove from heat.
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Stir in juice of 1/2 lime. Sprinkle with Monterrey Jack. Garnish with chopped cilantro, lime slices, and avocado slices, if desired.
