Fast, EASY, one skillet recipe!! Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you'll be hooked! Perfect for busy weeknights and meal prepping!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: chicken black beans and rice, chicken rice and beans, chicken rice black beans, green salsa chicken, salsa verde chicken
Servings: 6
Calories: 451kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1large sweet Vidalia oniondiced small
1 to 1.25poundsboneless skinless chicken breastdiced into bite-sized pieces
4 to 5clovesgarlicfinely minced or pressed
2teaspoonscumin
1teaspoonMexican oreganoregular oregano may be substituted
24ouncessalsa verdeI used Trader Joe's; see my Vegan Pozole recipe and make the blender portion to make your own
two 8.5-ounce pounces4 cups ready rice, cooked according to package directions*
one 15.5-ounce can black beansdrained and rinsed (I used no-salt added)
2tablespoonslime juiceor to taste
2 to 4tablespoonsfresh cilantrofinely minced; or to taste
salt and pepperoptional and to taste
Instructions
To a large skillet, add the olive oil, onion, and saute over medium high heat for 3-4 minutes, or until onion is beginning to soften.
Add the chicken and cook until done, about 5 minutes. Stir and flip frequently to ensure even cooking
Add the garlic, evenly sprinkle the cumin, Mexican oregano, and cook for about 1 minute, or until fragrant; stir nearly continuously.
Add the salsa verde, rice, black beans, and stir to combine.
Add the lime juice, cilantro, optional salt and pepper, stir to combine, and taste. If necessary, add additional salt, pepper, cumin, lime juice, etc.as desired. Serve immediately.