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Sally Vargas

Sally Vargas
  • 25 minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

olive oil

1

medium onion, diced

1 tsp

dried oregano

1/4 tsp

salt, or to taste

1/8 tsp

black pepper, or to taste

1 15 ounce can

fire-roasted diced tomatoes, with juices

6 cups

low-sodium chicken broth

1 cup

fresh or frozen corn kernels

1/3 cup

medium- or long-grain white rice (not cooked)

2 cups

cooked and shredded chicken (See Recipe Note)

Leaves from 1/2 bunch fresh cilantro sprigs, for garnish

1

to 2 limes, quartered, for garnish

Corn or flour tortillas, to serve