Chicken Salsa Verde Skillet (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 1/2 cup roasted corn
02 - 1 can black beans, rinsed and drained
03 - 1 cup shredded Monterey Jack cheese
04 - 2 cups chicken broth
05 - 1 cup uncooked white long grain rice
06 - 1 can (4 ounces) diced green chiles
07 - 15.5 ounces salsa verde
08 - 1 tablespoon extra virgin olive oil
09 - 3 cloves garlic, minced
10 - 1 cup diced yellow onion
11 - 2 cups shredded rotisserie chicken

→ Seasonings

12 - Dash of black pepper
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon cumin
15 - 1 teaspoon sea salt
16 - 1 teaspoon chili powder

→ Garnishes

17 - Red pepper flakes (optional)
18 - Avocado, sliced (optional)
19 - 3 tablespoons fresh cilantro, chopped

# Steps to Follow:

01 - Right before serving, toss on some cilantro. Add avocado slices and a pinch of red pepper flakes if you want. Dig in while it's still hot.
02 - When the rice is done, kill the heat. Throw Monterey Jack cheese over everything, pop the lid back on, and let it sit until melty—just a couple minutes.
03 - Peek under the lid. The rice should be soft, and there shouldn't be any more liquid. If not, let it cook covered for a few more minutes.
04 - Keep the mix bubbling for a few minutes, then lower the heat and cover up. Forget about it for 15 minutes while everything cooks.
05 - Pour the salsa verde and chicken broth straight in, then toss in the uncooked rice. Mix it all until everything's pretty even.
06 - Drop in the chicken, black beans, green chiles, and corn. Stir well so everything gets cozy with those seasonings.
07 - Throw chili powder, salt, cumin, garlic powder, and black pepper into a bowl. Sprinkle that mix into your onion and garlic, stirring well.
08 - Warm a skillet with some olive oil on medium. Add onion and garlic, then cook 'em until they smell great and are nice and soft. That’s around 2-3 minutes.

# Additional Tips:

01 - Grab rotisserie chicken leftovers to save time and pack in the flavor. Monterey Jack gets super gooey, but switch to pepper jack if you want a kick.

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