Name: Salsa Verde Chicken & Rice
Ingredients: 1 pound boneless, skinless chicken breasts; 1-2 tablespoons olive oil; 1 cup uncooked long grain white rice; 2 cups broth; 1 cup salsa verde; 1/2 cup grated Mozzarella cheese; 1/2 cup chopped fresh cilantro

Description

This one-pot Salsa Verde Chicken & Rice is so quick, so simple, packed with flavor and absolutely delicious! ♡

Ingredients

Units Scale

1 pound boneless, skinless chicken breasts
1–2 tablespoons olive oil
1 cup uncooked long grain white rice
2 cups broth
1 cup salsa verde
1/2 cup grated Mozzarella cheese
1/2 cup chopped fresh cilantro

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Instructions

Cut into bite-sized pieces (about 1-inch cubes) and season generously with salt and pepper.
In a large pot or dutch oven (something with a lid), 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 chicken is almost cooked and is starting to turn golden brown. (*It’s ok if it’s not cooked all the way because it will finish cooking in the liquid while it simmers), 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 25-30 minutes until the rice is tender.
Stir in cheese and cilantro.

Category: Chicken/Poultry