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.
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.
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