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Salsa Verde Chicken, Rice, and Beans

Easy Salsa Verde Chicken, Rice, and Beans in 15 Minutes!

This 15-Minute Salsa Verde Chicken, Rice, and Beans is a flavorful weeknight hero, combining juicy chicken, zesty salsa verde, fluffy rice, and creamy beans.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables and chicken.
  • 1 Large Sweet Vidalia Onion Provides sweetness; diced small for even cooking.
  • 1 to 1.25 pounds Boneless Skinless Chicken Breast Main protein; diced into bite-sized pieces for quick cooking.
  • 4 to 5 cloves Garlic Imparts robust flavor; finely minced or pressed.
  • 2 teaspoons Cumin Adds warmth and depth to the dish.
  • 1 teaspoon Mexican Oregano Enhances the Mexican flavor profile.
  • 24 ounces Salsa Verde Base sauce; recommend using Trader Joe's or homemade.
For the Accompaniments
  • 2 packets Ready Rice Convenience; use flavored varieties like Black Beans and Lime Cilantro.
  • 1 can Black Beans Provides fiber and protein; drained and rinsed.
  • 2 tablespoons Lime Juice Brightens flavor; adjust to taste.
  • 2 to 4 tablespoons Fresh Cilantro Adds freshness; finely minced or to taste.
  • Salt Optional seasoning; adjust according to preference.
  • Pepper Optional seasoning; adjust according to preference.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the diced sweet Vidalia onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
  2. Add the bite-sized pieces of boneless skinless chicken breast to the skillet. Stir frequently, cooking for about 5 minutes until the chicken turns golden and is no longer pink in the center.
  3. Incorporate 4-5 cloves of minced garlic, 2 teaspoons of cumin, and 1 teaspoon of Mexican oregano into the skillet. Stir well and cook for an additional minute.
  4. Pour in 24 ounces of salsa verde, stirring to combine it evenly with the chicken mixture. Allow this delightful blend to simmer for about 2-3 minutes.
  5. Stir in the prepared ready rice and drained black beans, mixing well. Let this heat through for 3-5 minutes.
  6. Remove the skillet from heat and drizzle in 2 tablespoons of lime juice. Gently fold in 2-4 tablespoons of finely minced fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and consider meal prepping to save time.

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