Cooked - Salsa Verde Chicken And Rice

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Salsa Verde Chicken And Rice

6.0

1 cup long-grain white rice, (rinsed well)

1 ½ cups low-sodium chicken broth

1 (16 oz) jar salsa verde

1 (15 oz) can pinto beans, (rinsed and drained)

1 (4 oz) can diced green chiles

¼ cup chopped cilantro

Juice of 1 lime

1 ½ pounds boneless, (skinless chicken breasts, cut into bite-sized pieces)

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon chili powder

¼ teaspoon dried oregano

¼ teaspoon black pepper

1 ¼ cups shredded Monterey Jack cheese

Chopped cilantro

Sliced green onions

Chopped avocado

Jalapeño slices

Sour cream or plain Greek yogurt

Preheat oven to 375°F. In a 9x13-inch baking dish, combine the rice, chicken broth, salsa verde, pinto beans, green chiles, cilantro, lime juice, chicken, garlic powder, paprika, salt, cumin, chili powder, oregano, and black pepper. Stir well to combine.
Cover the dish tightly with aluminum foil and bake for 50 minutes. Carefully remove the foil and stir. Cover and continue baking for 10 minutes.
Stir in ¼ cup of the shredded cheese. Sprinkle remaining 1 cup of cheese on top. Return the dish to the oven, uncovered, and broil for 2 to 3 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned.
Garnish with cilantro, green onions, avocado, jalapeño slices, and sour cream. Serve warm.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created this week

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