In a large wok, heat the olive oil over medium high heat. Add the onion, garlic, poblano peppers, bell pepper, and spices. Sauté for about 5 minutes.
Stir in the cooked rice and cook for 1-2 additional minutes.
Stir in the salsa verde, beans, cooked chicken, and cilantro.
Turn down the heat and sprinkle the cheeses over the skillet. Place lid on top and allow the cheese to melt.
Serve topped as desired with avocado, cilantro, and lime. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.
Macros will vary depending on the fillings you use, so I am not including them here!