Description
A fast and flavorful weeknight meal—Salsa Verde Chicken with rice and beans comes together in just 15 minutes. Full of tangy, zesty flavors and perfect for busy evenings.
Ingredients
- 3 tablespoons olive oil
- 1 large sweet Vidalia onion, diced small
- 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 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
- two 8.5-ounce pouches (4 cups) ready rice, cooked according to package directions
- 1 15.5-ounce can black beans, drained and rinsed
- 2 tablespoons lime juice, or to taste
- 2 to 4 tablespoons fresh cilantro, finely minced; or to taste
- Salt and pepper, optional and to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until soft, about 2–3 minutes.
- Add the chicken and cook until lightly browned and just cooked through, about 5–6 minutes.
- Add the minced garlic, cumin, and oregano. Stir and cook for 30 seconds until fragrant.
- Pour in the salsa verde and bring to a simmer.
- Add the cooked rice and black beans. Stir to combine and heat through.
- Remove from heat, stir in lime juice and cilantro, and season with salt and pepper to taste.
- Serve immediately, garnished with extra cilantro if desired.
Notes
- Use store-bought salsa verde for a faster version, or make your own for extra flavor.
- Leftovers store well in the fridge for up to 3 days.
- For extra spice, add chopped jalapeños or a dash of cayenne pepper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican