Description
A flavorful and easy one-pan meal combining tender shredded rotisserie chicken, savory salsa verde, black beans, corn, and spices cooked with rice and topped with melted Monterey Jack cheese and fresh cilantro. Perfect for a quick, comforting dinner with a zesty twist.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 cups shredded rotisserie chicken
- 1 cup yellow onion, diced
- 3 garlic cloves, minced
- 1/2 cup roasted corn
- 1 can black beans, rinsed and drained
- 1 can (4oz) diced green chiles
Grains and Liquids
- 1 cup white long grain rice
- 2 cups chicken broth
- 15.5oz salsa verde
Spices and Seasonings
- 1 tbsp extra virgin olive oil
- 1 tsp chili powder
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Dash of black pepper
- 3 tbsp cilantro
Cheese and Optional Toppings
- 1 cup shredded monterey jack cheese
- Optional: avocado slices
- Optional: red pepper flakes
Instructions
- Heat the Oil and Sauté Aromatics: Add olive oil to a pan and heat it over medium heat. Once hot, add the minced garlic and diced yellow onion to the pan. Cook them until they become fragrant and the onions are softened, stirring occasionally.
- Season the Aromatics: In a small bowl, mix together chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle these spices over the garlic and onion mixture and stir to evenly coat, cooking until the spices release their aroma.
- Add Main Ingredients: Pour in the drained and rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, chicken broth, salsa verde, and white rice. Stir everything gently but thoroughly to combine all the ingredients into one mixture.
- Bring to a Boil and Simmer: Increase the heat to bring the mixture to a boil. Let it boil for 2-3 minutes, then reduce the heat to low to maintain a simmer. Cover the pan with a lid and let it cook undisturbed for 15 minutes to allow the rice to absorb the liquid and cook through.
- Check Rice and Continue Cooking if Needed: After 15 minutes, remove the lid and check if the rice is tender and all the liquid has been absorbed. If the rice is not fully cooked, cover the pan again and continue simmering for a few more minutes until done.
- Add Cheese and Melt: Once the rice is fully cooked, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the top. Cover the pan again and let it sit for 2-3 minutes so the cheese can melt nicely over the warm dish.
- Garnish and Serve: After the cheese has melted, sprinkle chopped fresh cilantro on top. Add optional toppings such as avocado slices and red pepper flakes based on your preference. Serve warm and enjoy this hearty, flavorful skillet meal.
Notes
- Use rotisserie chicken for a quick protein shortcut; leftover cooked chicken also works well.
- Adjust the spice levels by adding more or less chili powder and red pepper flakes according to your taste.
- If you prefer a creamier texture, add a splash of cream or sour cream when serving.
- Make sure to rinse and drain the black beans to reduce excess sodium and improve flavor.
- You can substitute white rice with brown rice, but cooking time will increase accordingly.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg
