Southwest Chicken Skillet

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Canned chicken

  No broth

  2 cup or 410g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Chili powder

  Spices

  1 tbsp or 8g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Cheddar cheese

  1 cup, shredded or 113g

• Onions

  Young green, tops only

  2 stalk or 24g

Directions

1. In a large skillet, combine the rice, salsa, chicken, drained black beans, chili powder, and chicken broth. Stir until evenly mixed.
2. Cover the skillet with a tight-fitting lid, turn the heat to high, and bring to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, ensuring it continues to simmer quietly.
3. After 15 minutes, turn off the heat and let it rest with the lid on for 5 more minutes. Remove the lid and fluff the mixture with a fork. Ensure all liquid is absorbed and the rice is tender.
4. Sprinkle the shredded cheese over the top, replace the lid, and let it sit until the cheese melts.
5. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.