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15-Minute Salsa Verde Chicken, Rice, and Beans Recipe

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3.8 from 9 reviews

This vibrant 15-Minute Salsa Verde Chicken, Rice, and Beans recipe is a quick and flavorful meal perfect for busy weeknights. Tender bite-sized chicken breasts are sautéed with sweet Vidalia onions, garlic, and warming spices, then combined with tangy salsa verde, cooked rice, and black beans. Finished with fresh lime juice and cilantro, this dish offers a delightful balance of zest and heartiness, capturing the essence of Mexican-inspired comfort food in just minutes.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Chicken and Vegetable Mixture

  • 3 tablespoons olive oil
  • 1 large sweet Vidalia onion, diced small
  • 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • 4 to 5 cloves garlic, finely minced or pressed
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano (regular oregano may be substituted)

Main Dish Ingredients

  • 24 ounces salsa verde (Trader Joe's recommended or homemade)
  • Two 8.5-ounce pouches cooked ready rice (4 cups cooked rice)
  • One 15.5-ounce can black beans, drained and rinsed (no-salt added preferred)
  • 2 tablespoons lime juice (or to taste)
  • 2 to 4 tablespoons fresh cilantro, finely minced (or to taste)
  • Salt and pepper, optional and to taste

Instructions

  1. Sauté Onions: Heat olive oil in a large skillet over medium-high heat. Add the diced Vidalia onion and sauté for 3-4 minutes until the onion begins to soften and become translucent.
  2. Cook Chicken: Add the diced chicken breast to the skillet with the onions. Cook for about 5 minutes, stirring and flipping frequently to ensure even cooking until the chicken is fully cooked and no longer pink inside.
  3. Add Garlic and Spices: Stir in the minced garlic, sprinkle cumin and Mexican oregano evenly over the chicken mixture. Cook for about 1 minute, stirring nearly continuously, until fragrant to release the flavors of the spices.
  4. Combine Salsa and Rice: Pour in the salsa verde, then add the cooked rice and drained black beans. Stir everything together thoroughly to combine all ingredients well and heat through.
  5. Finish with Lime and Cilantro: Add lime juice, fresh cilantro, and optional salt and pepper to taste. Stir again to blend flavors. Taste and adjust seasoning as needed by adding extra salt, pepper, cumin, or lime juice. Serve the dish immediately while hot.

Notes

  • Use freshly cooked rice or high-quality ready rice pouches for convenience and best texture.
  • Adjust lime juice and cilantro quantities to your preferred level of brightness and freshness.
  • For a spicier kick, add diced jalapeños or a pinch of chili powder along with the other spices.
  • If you prefer, substitute chicken thighs for a juicier, more flavorful result.
  • This recipe reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://avascooking.com/15-minute-salsa-verde-chicken-rice-and-beans-recipe/