Southwest Chicken Skillet

Recipe originally from Budget Bytes. I made almost no modifications to this, except sometimes I make it with medium or short grain rice because I don't have long-grain. It's really good. Using the precooked chicken carcass from the store is nice, I don't have to deal with raw chicken, and I can split up the work by shredding it in advance.

Staple Ingredients

• 1 cup long grain white rice
• 1 tbsp chili powder
• 1 15oz can black beans, drained

Special Ingredients

• 1 cup shredded mex cheese
• 2-3 green onions, chopped
• 1 cup salsa
• 1.5-2 cups precooked shredded chicken
• 1 3/4 cups chicken broth

Instructions

• combine rice, salsa, chicken, black beans, chili powder, and chicken broth in a large skillet
• lid, bring to boil over high heat, then reduce to low and simmer for 15 min
• turn odd the heat, let rest with lid in place for 5 min
• remove lid, fluff w/ fork. add cheese, melt cheese. add green onion