Serve this delicious Southwest Shredded Chicken dish in taco shells or bowls or as a dip with tortilla chips.
Prep time: 5 mins • Cook time: 20 mins • Makes: 4 servings
INGREDIENTS
- 1 cup uncooked long-grain white rice
- 1 cup salsa
- 1.5-2 cups precooked rotisserie chicken, shredded
- 1 15-ounce can black beans, drained
- 1 Tbsp chili powder
- 1 3/4 cups chicken broth
- 1 cup shredded cheese
- 2-3 green onions, sliced
DIRECTIONS
- In a large skillet, combine the rice, salsa, chicken, black beans, chili powder, and chicken broth. Stir until everything is evenly combined.
- Cover, cook on high heat, and let come to a full boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes.
- After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted.
- Sprinkle the green onions over the melted cheese and serve hot.
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