Tex-Mex Skillet Chicken and Rice

Deselect All

3/4 cup salsa verde

1/2 cup sour cream

2 tablespoons extra-virgin olive oil

1 12-ounce bag small broccoli florets (about 4 cups)

1 large red bell pepper, diced

3 scallions, sliced (white and green parts separated)

3 cloves garlic, minced

Kosher salt and freshly ground pepper

1 teaspoon ground cumin

2 cups shredded rotisserie chicken, skin removed

3 cups frozen cooked brown rice, heated as directed

1 1/4 cups shredded Mexican cheese blend