Salsa Verde Chicken and Rice Skillet

Ingredients

• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoons ground coriander
• 0.5 teaspoons oregano
• 0.5 teaspoons cayenne pepper
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 onion , minced
• 4 garlics cloves
• 1 cup white rice
• 2 cups chicken broth
• 1 can salsa verde , 15.5 ounce
• 1 can green chilies , 4 ounce
• 1 cup corn kernels
• 1 can black beans , 15 ounce
• 2 cups cooked chicken
• 0.5 limes lime
• 1 cup Monterey Jack cheese
• 0.5 cups chopped cilantro , or to taste
• lime slices

Instructions

1. 1

   Combine chili powder, cumin, coriander, oregano, cayenne, salt, and black pepper in a small bowl and set aside.

2. 2

   Heat olive oil in a large, nonstick skillet over medium heat until oil shimmers. Add onion and cook until translucent, 3 to 5 minutes.

3. 3

   Season onions with dry spice mixture, stirring well. Add garlic and rice, stirring until rice is coated with seasonings and oil, and the mix is fragrant, 1 to 2 minutes.

4. 4

   Add broth, salsa verde, and green chilies, and bring to a boil. Cover, reduce heat, and simmer for 12 to 15 minutes.

5. 5

   Stir in corn, black beans, and chicken. Return the cover, and continue cooking until rice is tender, and all liquid is absorbed, about 5 minutes more. Remove from heat.

6. 6

   Stir in juice of 1/2 lime. Sprinkle with Monterrey Jack. Garnish with chopped cilantro, lime slices, and avocado slices, if desired.