Salsa Verde Chicken and Rice ✓

I collect mostly low sugar, grain &/or gluten-free recipes with a few traditional family favorites thrown into the mix. I also try to use my Instant Pot and Ninja Foodi as often as possible, especially during the hot summer months. Edit: Tex-Mex helped (and is helping) us get through the COVID period and associated price increases.

subheading: For The Casserole:

3 tablespoons olive oil, divided

1 pound boneless, skinless chicken breasts, cut into bite-sized cubes

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried oregano

½ teaspoon ground cumin

salt and freshly ground black pepper, to taste

1 small yellow onion, finely diced

3 cloves garlic, minced

¾ cup uncooked long-grain white rice

1 15-ounce can black beans, well-rinsed and drained

1 cup frozen corn kernels, thawed (you can also use canned corn)

¾ teaspoon salt

1 ¼ cups low sodium chicken broth

1 cup tomatillo salsa

2 cups shredded cheddar cheese, divided

subheading: For Garnish, Optional:

salsa

fresh cilantro

lime wedges

diced avocado

Note: Ingredients may have been altered from the original.

Directions at diethood.com

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