Salsa Verde Chicken and Rice Skillet

1. 1

   In a small bowl, mix together chili powder, cumin, coriander, oregano, cayenne, salt, and black pepper, then set aside.

2. 2

   Heat olive oil in a large nonstick skillet over medium heat until it shimmers. Add the onion and cook until translucent, 3 to 5 minutes.

3. 3

   Season the onions with the dry spice mixture, stirring well. Add the garlic and rice, stirring until the rice is coated with the seasonings and oil and the mixture is fragrant, 1 to 2 minutes.

4. 4

   Add the broth, salsa verde, and green chilies, and bring to a boil. Cover, reduce the heat, and simmer for 12 to 15 minutes.

5. 5

   Stir in the corn, black beans, and chicken. Cover again and continue cooking until the rice is tender and all the liquid is absorbed, about 5 minutes more. Remove from the heat.

6. 6

   Stir in the juice of 1/2 lime. Sprinkle with Monterrey Jack. Garnish with chopped cilantro, lime slices, and avocado slices, if desired.

• Calories 350.14 kcal Moderate
• Protein 21.12 g Good Source
• Carbs 42.89 g Moderate
• Total Fat 10.07 g Moderate
• Saturated Fat 4.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 62.17 mg High
• Sodium 1134.18 mg High
• Fiber 4.57 g Moderate
• Sugar 4.18 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 198.87 mg Moderate
• Iron 2.76 mg Moderate
• Potassium 336.89 mg Low Source
• Vitamin A 3.76 mcg_rae Low Source
• Vitamin C 6.63 mg Low Source
• Vitamin D 0.14 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Garlic 🧄
• Onions 🧅