Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
1 cup corn kernels
4 cloves garlic, minced
1 tablespoon ground coriander
1 ½ teaspoons ground cumin
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 fire-roasted green chiles, diced
1 (16 oz) jar salsa verde
4 cups low-sodium chicken broth
1 cup water
1 small rotisserie chicken, shredded
½ cup long grain white rice
1 lime, juiced
1 tablespoon fresh cilantro, chopped
Optional garnishes: lime wedges, avocado chunks, tortilla strips, sour cream
Instructions
1. Heat olive oil in a large Dutch oven over medium heat. Add onion and corn; cook for 6 minutes.
2. Add garlic, stir for 1 minute, then mix in coriander, cumin, paprika, salt, and pepper; cook for another minute.
3. Add chiles, salsa verde, chicken broth, water, and lime juice; bring to a boil.
4. Stir in chicken and half the cilantro, reduce heat and simmer for 20 minutes.
5. Add rice, cover, and cook for 15 minutes until rice is tender. Adjust liquid as needed.
6. Check seasoning, garnish with remaining cilantro and enjoy with optional toppings.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Use frozen corn and canned green chiles for convenience if fresh aren’t available.
🍗 Cooking with bone-in chicken first can enhance the stew’s flavor.
💧 Add extra broth or water if the stew thickens too much due to rice absorption.
- Prep Time: 15 minutes
- Simmering: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Pescatarian
Nutrition
- Serving Size: 1 cup
- Calories: 159 kcal
- Sugar: 2 grams
- Sodium: 156 mg
- Fat: 6 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 22 grams
- Fiber: 2 grams
- Protein: 6 grams
- Cholesterol: 0 mg