Chicken Salsa Verde
2 cups shredded rotisserie chicken
1 cup yellow onion, diced
3 garlic cloves, minced
1 tbsp extra virgin olive oil
15.5oz salsa verde
1 can (4oz) diced green chiles
1 cup white long grain rice
2 cups chicken broth
1 cup shredded monterey jack cheese
1 can black beans, rinsed and drained
1/2 cup roasted corn
1 tsp chili powder
1 tsp sea salt
1/2 tsp cumin
1/2 tsp garlic powder
dash of black pepper
3 tbsp cilantro
optional toppings: avocado, red pepper flakes
INSTRUCTIONS
1. Add olive oil to a pan to heat on medium.
2. Add minced garlic and diced yellow onion to the pan.
3. Mix together spices in a small bowl and add them to season with garlic and onion until fragrant.
4. Pour in drained and rinsed black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde and rice. Mix together to combine.
5. Bring to a boil for 2-3 minutes before turning heat to a simmer and set timer for 15 minutes. Place lid on pan.
6. Once timer is up, check to make sure rice is cooked through. Set timer for additional time if needed.
7. Once rice has completely soaked up the liquid and is cooked through, turn off the heat. Top with shredded cheese and place lid on pan to allow cheese to melt for 2-3 minutes.
8. When cheese has melted, top with cilantro, avocado and red pepper flakes.
Enjoy!