Southwest Chicken Skillet

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  White Rice(240g)
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  Salsa, Prepared, Red, Store-Bought(240g)
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  Chicken Breast, Grilled(480g)
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  Beans, Black, Canned, Drained(425g)
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  Chili powder(15g)
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  Low Sodium Chicken Broth(420g)
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  Cheddar Cheese(240g)
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  Green Onion (Scallion)

Instructions

1. 1Drain the black beans and chop the green onions; set aside separately.
2. 2In a large skillet, combine the rice, salsa, chicken broth, and chili powder over medium-high heat. Stir until evenly combined, then bring to a boil (2–3 minutes).
3. 3Once boiling, reduce heat to low, add the chicken and drained black beans, and stir. Cover with a tight-fitting lid and simmer for 15 minutes, maintaining a gentle simmer (you should hear it bubbling quietly).
4. 4Turn off the heat and let the skillet rest covered for 5 minutes without removing the lid.
5. 5Remove the lid and fluff the mixture with a fork—all liquid should be absorbed and the rice should be tender.
6. 6Sprinkle the shredded cheddar evenly over the top, replace the lid, and let sit for 2–3 minutes until the cheese melts completely.
7. 7Divide the skillet mixture evenly into 4 airtight containers while hot.
8. 8Top each container with the chopped green onions just before serving, or store green onions separately and add fresh when reheating.