Salsa Verde Chicken & Rice Skillet
The recipe Salsa Verde Chicken & Rice Skillet could satisfy your Mexican craving in approximately 35 minutes. This recipe serves 4. For $3.12 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 42g of protein, 19g of fat, and a total of 598 calories. It works well as a pretty expensive main course. 700 people have tried and liked this recipe. It is a good option if you're following a gluten free diet. A mixture of olive oil, chicken stock, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Laurens Latest. With a spoonacular score of 93%, this dish is excellent. If you like this recipe, take a look at these similar recipes: One-Skillet Salsa Verde Chicken with Corn, Creamy Salsa Verde Skillet Chicken, and Skillet Nachos with Spicy Salsa Verde Chicken.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
1 can white beans, rinsed and drained
1 3/4 cups chicken stock
1 lb. chicken tenders
1 can mild diced green chiles
chopped cilantro & cotija cheese for garnish
1/2 teaspoon cumin
3 cloves garlic, minced
2 tablespoons olive oil
1 cup salsa verde
salt & pepper, to taste
3/4 cup long grain white rice
1/2 large yellow onion, diced
Equipment:
frying pan
Cooking instruction summary:
In large, deep skillet, heat oil over medium heat. Saute onion 2-3 minutes to soften. Stir in garlic and cook another minute until fragrant. Sprinkle chicken tenders with salt and pepper and brown with the onions and garlic. Stir in green chiles, beans, salsa, chicken stock, cumin and rice. Cover and cook over medium low heat until rice is completely cooked through. Top with cilantro and cotija cheese and serve.
Step by step:
1. In large, deep skillet, heat oil over medium heat.
2. Saute onion 2-3 minutes to soften. Stir in garlic and cook another minute until fragrant. Sprinkle chicken tenders with salt and pepper and brown with the onions and garlic. Stir in green chiles, beans, salsa, chicken stock, cumin and rice. Cover and cook over medium low heat until rice is completely cooked through. Top with cilantro and cotija cheese and serve.
Nutrition Information:
covered percent of daily need
