Description
This 15-Minute Salsa Verde Chicken Rice and Beans is a quick one-skillet dinner loaded with tender chicken, hearty black beans, fluffy rice, tangy salsa verde, lime, and fresh cilantro. Perfect for busy weeknights when you want big flavor without spending all evening in the kitchen.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large sweet Vidalia onion, diced small
- 1 to 1¼ pounds boneless, skinless chicken breast, diced into bite-sized pieces
- 4 to 5 cloves garlic, finely minced or pressed
- 2 teaspoons ground cumin
- 1 teaspoon Mexican oregano (regular oregano may be substituted)
- 24 ounces salsa verde
- 4 cups cooked ready rice
- 1 (15.5-ounce) can black beans, drained and rinsed
- 2 tablespoons fresh lime juice, or to taste
- 2 to 4 tablespoons fresh cilantro, finely chopped
- Salt and black pepper, optional and to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3 to 4 minutes, until it begins to soften.
- Add the bite-sized chicken pieces. Cook for about 5 minutes, stirring and turning frequently, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Add the garlic, cumin, and Mexican oregano. Cook for about 1 minute, stirring frequently, until fragrant.
- Add the salsa verde, cooked rice, and drained black beans. Stir well until everything is evenly combined and heated through.
- Stir in the lime juice and fresh cilantro. Taste and season with salt, pepper, additional cumin, or more lime juice as desired.
- Serve immediately with extra cilantro, lime wedges, avocado, cheese, or your favorite toppings.
Notes
- Rice: Ready rice makes this recipe especially fast. You can substitute about 4 cups of any previously cooked white or brown rice.
- Salsa verde: Choose mild, medium, or hot salsa verde depending on your preferred spice level.
- Chicken: Cut the chicken into evenly sized, bite-sized pieces so it cooks quickly and evenly.
- Beans: Rinse and drain the black beans well before adding them to the skillet.
- Serving: Try avocado, shredded cheese, sour cream, green onions, jalapeños, or tortilla strips on top.
- Storage: Refrigerate leftovers promptly in an airtight container for up to 3–4 days.
- Reheating: Reheat until piping hot. A splash of water or spoonful of salsa verde can help loosen rice that has dried slightly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop / One-Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 34 g
- Cholesterol: 60 mg