Southwest Chicken Skillet

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Canned chicken

  No broth

  1 cup or 205g

• Canned black beans

  Low sodium, drained

  ½ can or 213g

• Chili powder

  Spices

  ½ tbsp or 4g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Cheddar cheese

  ½ cup, shredded or 57g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Combine the rice, salsa, chicken, drained black beans, chili powder, and chicken broth in a large skillet. Stir until evenly mixed.
2. Cover the skillet with a tight-fitting lid, bring to a full boil over high heat, then reduce to low and simmer for 15 minutes.
3. Turn off the heat and let it rest with the lid on for 5 minutes. Remove the lid and fluff the mixture with a fork, ensuring all liquid is absorbed and the rice is tender.
4. Sprinkle the shredded cheese over the top, cover, and let it sit until the cheese melts.
5. Slice the green onions and sprinkle over the melted cheese before serving hot.