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
Calories 487kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
