Kevin and Amanda . I added chopped carrots and frozen corn to ours and you can add whatever you have on hand. I'm so glad to add this to our busy night recipe list.
Salsa Verde Chicken and Rice
1 lb. boneless, skinless chicken breasts
Salt and pepper, to taste
1-2 T. olive oil
1 c. uncooked long grain white rice
2 c. broth
1 c. salsa verde
Rinse the chicken breasts and pat dry. Cut into bite-sized pieces (about 1-inch cubes). Season generously with salt and pepper. In a large pot, heat the olive oil over medium-high heat.
When the oil is very hot, add the chicken in a single layer and cook until the outside is golden brown, about 1-2 minutes per side.
Add the rice, salsa verde, and chicken broth. Bring to a boil then cover, reduce heat to low, and simmer for 20 minutes until the rice is tender.