Description
Ingredients
Scale
- 1 lb chicken breasts, diced
- 1 cup salsa verde
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large skillet, heat a bit of oil over medium heat. Add the diced chicken and cook until browned.
- Stir in the salsa verde and cook for a few minutes.
- Add the rice, chicken broth, black beans, corn, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes.
- Fluff with a fork, garnish with chopped cilantro, and serve.
Notes
Use fresh ingredients for enhanced flavor and let the dish rest after cooking to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg