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:

Quickview
598k Calories
41g Protein
19g Total Fat
62g Carbs
27% Health Score
Limit These
Calories
598k
30%

Fat
19g
29%

  Saturated Fat
6g
41%

Carbohydrates
62g
21%

  Sugar
7g
8%

Cholesterol
102mg
34%

Sodium
1225mg
53%

Get Enough Of These
Protein
41g
84%

Vitamin B3
14mg
73%

Selenium
50µg
72%

Vitamin B6
1mg
62%

Manganese
1mg
52%

Phosphorus
517mg
52%

Potassium
1243mg
36%

Vitamin B2
0.52mg
31%

Magnesium
107mg
27%

Iron
4mg
26%

Calcium
257mg
26%

Vitamin B5
2mg
25%

Fiber
6g
24%

Folate
97µg
24%

Zinc
3mg
22%

Copper
0.44mg
22%

Vitamin B1
0.3mg
20%

Vitamin E
2mg
15%

Vitamin B12
0.73µg
12%

Vitamin A
523IU
10%

Vitamin K
8µg
8%

Vitamin C
6mg
8%

Vitamin D
0.23µg
2%

covered percent of daily need
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Three older ladies were discussing the travails of getting older. One said, "Sometimes I catch myself with a jar of mayonnaise in my hand in front of the refrigerator and can't remember whether I need to put it away, or start making a sandwich." The second lady chimed in, "Yes, some times I find myself on the landing of the stairs and can't remember whether I was on my way up or on my way down." The third one responded, " Well, I'm glad I don't have that problem; knock on wood," as she rapped her knuckles on the table, then told them "That must be the door, I'll get it!"

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