15-Minute Salsa Verde Chicken, Rice, and Beans
User Reviews
4.4
15-Minute Salsa Verde Chicken, Rice, and Beans
Description
The 15-Minute Salsa Verde Chicken, Rice, and Beans starts by sautéing diced onion in olive oil until softened, then cooking bite-sized chicken until done. Minced garlic and spices like cumin and Mexican oregano are added to build aroma and depth before stirring in salsa verde, cooked rice, and drained black beans. A final addition of lime juice and cilantro enhances freshness and acidity. Optional salt and pepper allow for seasoning adjustment.
The dish features tender chicken with the savory tang of green salsa, complemented by the hearty texture of black beans and rice to make a filling, balanced meal. The quick-cooking method means minimal meal prep and cleanup, and the use of ready rice saves time without compromising texture. This skillet meal is suitable for easy lunches or dinners where flavorful results are desired rapidly.
Store leftovers airtight in the refrigerator for up to five days or freeze for up to four months to maintain flavor and texture. The recipe accommodates substitutions for the spices and rice types based on availability or preference.
Ingredients
- 3 tablespoons olive oil
- 1 onion diced small, large sweet Vidalia
- 1 to 1.25 pounds chicken breast diced into bite-sized pieces, boneless, skinless
- 4 to 5 cloves garlic finely minced or pressed
- 2 teaspoons cumin
- 1 teaspoon Mexican oregano regular oregano may be substituted
- 24 ounces salsa verde I used Trader Joe's; see my Vegan Pozole recipe and make the blender portion to make your own
- two 8.5-ounce pounces 4 cups ready rice, cooked according to package directions*
- black beans drained and rinsed (I used no-salt added, one 15.5-ounce can
- 2 tablespoons lime juice or to taste
- 2 to 4 tablespoons cilantro finely minced; or to taste, fresh
- salt optional and to taste
- black pepper optional and to taste
Instructions
- To a large skillet, add the olive oil, onion, and saute over medium high heat for 3-4 minutes, or until onion is beginning to soften.
- Add the chicken and cook until done, about 5 minutes. Stir and flip frequently to ensure even cooking
- Add the garlic, evenly sprinkle the cumin, Mexican oregano, and cook for about 1 minute, or until fragrant; stir nearly continuously.
- Add the salsa verde, rice, black beans, and stir to combine.
- Add the lime juice, cilantro, optional salt and pepper, stir to combine, and taste. If necessary, add additional salt, pepper, cumin, lime juice, etc.as desired. Serve immediately.
Notes
- Using ready rice speeds preparation, but cooked or leftover rice works well as a substitute.
- Store cooked leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months.
- Adjust seasoning with salt, pepper, cumin, or lime juice to taste before serving for balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 451kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 40g | 80% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 80mg | 27% |
| Sodium | 1068mg | 45% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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