Description
This Chicken and Rice Skillet is a quick and flavorful one-pan meal that combines tender chicken, rice, and a medley of delicious ingredients.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste Salt and pepper
- 1 cup white rice
- 1 ½ cups chicken broth
- 1 cup salsa verde
- 1 cup corn kernels (canned or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded Monterey Jack or cheddar cheese
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Season the cubed chicken with cumin, chili powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
- To the same skillet, add the rice, chicken broth, and salsa verde. Stir to combine and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
- Stir in the cooked chicken, corn, and black beans. Cover and cook for an additional 5 minutes, until everything is heated through.
- Sprinkle cheese over the top, cover, and let it melt for 1-2 minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- This dish can be customized with your favorite vegetables.
- For added flavor, consider marinating the chicken beforehand.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg