Ingredients
Equipment
Method
- Add olive oil to a large skillet and heat over medium heat. Add minced garlic and diced yellow onion, cooking until softened and fragrant, about 2 to 3 minutes.
- Mix together chili powder, sea salt, cumin, garlic powder, and black pepper in a small bowl. Add the spice mixture to the pan with the garlic and onion, stirring for 30 seconds to toast the spices.
- Pour in the drained black beans, roasted corn, shredded chicken, diced green chiles, chicken broth, salsa verde, and rice. Stir everything together to combine evenly.
- Bring the mixture to a boil for 2 to 3 minutes, then reduce heat to a simmer.
- Place the lid on the pan and set a timer for 15 minutes. Do not lift the lid during this time.
- When the timer goes off, check the rice to ensure it's cooked through and has absorbed all the liquid. If needed, replace the lid and continue simmering for 2 to 3 more minutes.
- Once the rice is fully cooked, turn off the heat. Sprinkle shredded Monterey Jack cheese evenly over the top and replace the lid for 2 to 3 minutes to allow the cheese to melt.
- Remove the lid and top with fresh cilantro, sliced avocado, and red pepper flakes if desired. Serve immediately and enjoy.
Notes
Rice type matters: Use only long grain white rice for best results. Don't use rice varieties that require 40+ minutes cooking time. Make sure black beans are well rinsed and drained to prevent excess liquid. This dish makes excellent leftovers and can be stored in the refrigerator for up to 4 days.
