Salsa Verde Chicken & Rice

Campbell's Salsa Verde Chicken & Rice Recipe

After a long day, there's nothing better than this satisfying one-skillet dish that has fabulous kicked-up flavors the whole family will love. Plus, clean-up's a breeze.

At a glance

Prep

15 min.

Total

45 min.

Serves

4

Servings: about 2 cups each

Cook: 30 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

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What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1 tablespoon chopped fresh cilantro leaves
1 tablespoon lime juice
1 cup uncooked regular long-grain white rice
1 can (about 15 ounces) black beans, rinsed and drained

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring often.

  • 2

    Stir the salsa, broth, cilantro, lime juice, rice and beans in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 20 minutes or until the chicken is cooked through and the rice is tender.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25908

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