- 1 ½ pounds chopped cooked chicken
- 1 medium yellow onion, chopped
- 1 small can green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Kosher salt and black pepper
- 2 cups salsa - choose a variety you enjoy
- 1 can black beans, drained
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro, chopped
- 4 cups cooked brown rice - I make mine in the Instant Pot
- Guacamole, red and green onion, halved grape tomatoes, and additional fresh cilantro - for serving
- Tortilla chips - for serving
In a large pot, combine the chicken, onion, chiles, cumin, chili powder and smoked paprika. Season well with salt and pepper. Add the salsa. Set over medium heat and cook for 10 minutes or until the chicken begins to fall apart.
Lightly shred the chicken. Stir in the beans, cheddar cheese, and cilantro. Cook until the cheese melts, 5 minutes.
Serve the chicken and sauce over bowls of rice. Top, as desired, with guacamole, red and green onion, halved grape tomatoes, and additional fresh cilantro. Eat and enjoy with plenty of chips on the side.
- Yields: 4-6 servings
- Preparation Time: 30 minutes
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