Loaded Nacho Chicken Rice Skillet

Ingredients

• 480 g cooked chicken, chopped
• 320 g cooked rice
• 170 g corn and 85 g black beans
• 120 ml salsa
• 60 g cheddar and crushed tortilla chips

Method

1. Step 1

   Warm 480 g cooked chicken, chopped in a large skillet over medium heat for 2 minutes.

2. Step 2

   Add 170 g corn and 85 g black beans and cook it for 2 to 3 minutes until the vegetables are tender.

3. Step 3

   Stir in 120 ml salsa and let it simmer for 1 minute.

4. Step 4

   Add 320 g cooked rice and toss until everything is coated and heated through.

5. Step 5

   Cook the mixture for 2 more minutes so the sauce settles into the pan.

6. Step 6

   Finish the pan with 60 g cheddar and crushed tortilla chips.

7. Step 7

   Spoon the meal into bowls or onto plates and serve it hot.