Salsa Verde Chicken & Rice Skillet
This Salsa Verde Chicken & Rice Skillet is a super simple Mexican-inspired 1 pot wonder! Throw everything into the pan and let it cook! Once the rice is tender, you're ready to eat.
Servings 4 servings
- 2 tablespoons olive oil
- 1/2 large yellow onion diced, about 1 cup
- 3 cloves garlic minced
- 1 lb chicken tenders
- salt & pepper to taste
- 1 can mild diced green chiles
- 1 can white beans rinsed and drained
- 1 cup salsa verde
- 1 3/4 cups chicken stock
- 1/2 teaspoon cumin
- 3/4 cup long grain white rice
- chopped cilantro for garnish
- cotija cheese for garnish
In large, deep skillet, heat oil over medium heat. Saute onion 2-3 minutes to soften. Stir in garlic and cook another minute until fragrant.
Sprinkle chicken tenders with salt and pepper and brown with the onions and garlic. Stir in green chiles, beans, salsa, chicken stock, cumin and rice.
Cover and cook over medium low heat until rice is completely cooked through. Top with cilantro and cotija cheese and serve.
Calories: 487kcal | Carbohydrates: 55g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 807mg | Potassium: 1103mg | Fiber: 5g | Sugar: 6g | Vitamin A: 423IU | Vitamin C: 15mg | Calcium: 93mg | Iron: 4mg