Salsa Verde Chicken and Rice

I hope you all had an amazing Christmas! Yesterday we went to my mother-in-laws and she made turkey, potatoes, macaroni and cheese, apple pie, and a bunch of delicious food. My son enjoyed Christmas so much and said it was one of the best ones he has had. His big gift was a trip to Legoland that we are taking in a few months. Tomorrow Jace and I will be heading to Utah for the week to visit my family and I'm so excited. Once I get back, I will be getting back to the regular food schedule so for now, you are enjoying the recipes I made last week :) 

This recipe is for Salsa Verde Chicken and Rice and it's from Diethood. The full recipe can be found HERE. 

Ingredients:
3 tbsp olive oil
1 pound boneless, skinless, chicken breasts cut into cubes
1/2 tsp garlic powder
1/2 tsp parika
1/2 tsp dried oregano
1/2 tsp ground cumin
salt and pepper
3/4 cup long-grain white rice
15oz can black beans, rinsed and drained
1 cup corn (from the can)
1 1/4 cups low sodium chicken broth
1 cup salsa verde
2 cups shredded cheese
For garnish: salsa, taco sauce, avocado, shredded lettuce...

Directions:

Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat. Add chicken cubes and top with garlic powder, paprika, oregano, cumin, salt and pepper. Cook for 5 minutes or until browned on all sides. Remove chicken and set aside. Preheat oven to 375 degrees. 

Add remaining oil and set over medium-high. Stir in garlic powder and rice. Stir frequently for about 30-60 seconds until rice is lightly toasted. Stir in beans and corn. Add salt. Add chicken broth and salsa and bring to a simmer. 

Stir in 1 cup of shredded cheese until melted. Add chicken back in. Remove from heat. Cover with aluminum foil.

Bake for 45 minutes. Remove from oven. Set oven to broil. Uncover, stir and top with remaining shredded cheese. Broil 2-3 minutes. Serve with sour cream, avocado, lime. Serve salsa verde with dinner rolls. 

•