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Salsa Verde Chicken, Rice, and Beans

Salsa Verde Chicken, Rice, and Beans in Just 15 Minutes

Quick and delicious Salsa Verde Chicken, Rice, and Beans recipe perfect for weeknight dinners.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 large Sweet Vidalia Onion Substitute with any yellow onion.
  • 1 to 1.25 pounds Boneless Skinless Chicken Breast Diced for quick cooking.
  • 4 to 5 cloves Garlic Fresh is preferred for best flavor.
For the Seasoning
  • 2 teaspoons Cumin No direct substitute, but taco seasoning can be used.
  • 1 teaspoon Mexican Oregano Regular oregano is a suitable substitute.
For the Saucy Goodness
  • 24 ounces Salsa Verde Store-bought or homemade.
For the Carbs & Protein
  • 4 cups Ready Rice Any cooked rice can work if made from scratch.
  • 1 can Black Beans 15.5 ounces, drained and rinsed.
For Brightness
  • 2 tablespoons Lime Juice Adjust to taste.
  • 2 to 4 tablespoons Fresh Cilantro Adjust based on personal preference.
To Taste
  • Salt Add according to preference.
  • Pepper Add according to preference.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced large sweet Vidalia onion and sauté until it turns translucent and soft, about 3-4 minutes.
  2. Add the diced boneless skinless chicken breast to the skillet. Cook for about 5 minutes, stirring frequently, until the chicken is cooked through and no longer pink in the center.
  3. Stir in 4-5 minced garlic cloves, 2 teaspoons of cumin, and 1 teaspoon of Mexican oregano. Cook everything together for another minute.
  4. Pour in 24 ounces of salsa verde, ensuring the chicken is well-coated. Stir in 4 cups of ready rice and 1 can of drained and rinsed black beans.
  5. Add 2 tablespoons of fresh lime juice and 2-4 tablespoons of chopped fresh cilantro to the skillet. Gently stir to incorporate, adjusting salt and pepper to taste.
  6. Once everything is well-mixed and heated through, serve your Salsa Verde Chicken, Rice, and Beans warm.

Nutrition

Serving: 1dishCalories: 560kcalCarbohydrates: 70gProtein: 40gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 105mgSodium: 800mgPotassium: 900mgFiber: 12gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 15mg

Notes

Use fresh ingredients for the best flavor. Store in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.

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