15-Minute Salsa Verde Chicken, Rice, and Beans

• 3 tablespoons olive oil ↔ Remplacer
• 1 large sweet Vidalia onion (diced small) ↔ Remplacer
• 1 to 1.25 pounds boneless skinless chicken breast (diced into bite-sized pieces) ↔ Remplacer
• 4 to 5 cloves garlic (finely minced or pressed) ↔ Remplacer
• 2 teaspoons cumin ↔ Remplacer
• 1 teaspoon Mexican oregano (regular oregano may be substituted) ↔ Remplacer
• 24 ounces salsa verde (I used Trader Joe's; see my Vegan Pozole recipe and make the blender portion to make your own) ↔ Remplacer
• two 8.5-ounce pounces (4 cups ready rice, cooked according to package directions*) ↔ Remplacer
• one 15.5-ounce can black beans (drained and rinsed (I used no-salt added)) ↔ Remplacer
• 2 tablespoons lime juice (or to taste) ↔ Remplacer
• 2 to 4 tablespoons fresh cilantro (finely minced; or to taste) ↔ Remplacer
• salt and pepper (optional and to taste) ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

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