Description
Salsa Verde Chicken Rice and Beans is a quick, one-skillet dinner packed with tender chicken, fluffy rice, hearty black beans, and zesty salsa verde. Finished with fresh lime and cilantro, this easy weeknight recipe is bold, cozy, and family-approved.
Ingredients
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3 tablespoons olive oil
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1 large sweet Vidalia onion, diced small
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1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
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4 to 5 cloves garlic, finely minced or pressed
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2 teaspoons cumin
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1 teaspoon Mexican oregano (or regular oregano)
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24 ounces salsa verde
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4 cups ready rice, cooked according to package directions
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1 (15.5-ounce) can black beans, drained and rinsed
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2 tablespoons lime juice (or to taste)
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2 to 4 tablespoons fresh cilantro, finely minced (or to taste)
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Salt and pepper, to taste (optional)
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3–4 minutes, until softened.
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Add diced chicken and cook for about 5 minutes, stirring frequently, until cooked through and no longer pink.
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Stir in garlic, cumin, and oregano. Cook for 1 minute until fragrant.
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Add salsa verde, cooked rice, and black beans. Stir well to combine and heat through.
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Stir in lime juice and cilantro. Season with salt and pepper if needed.
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Serve immediately while warm.
Notes
For extra heat, add diced jalapeño or a pinch of red pepper flakes.
Rotisserie chicken can be substituted to save time.
If the mixture is too thick, add a splash of chicken broth or water.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 70 mg