Tex-Mex Skillet Chicken and Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 33 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 78 milligrams
- Sodium
- 1264 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 6 grams
- Protein
- 26 grams
- Sugar
- 8 grams
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
- Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
- Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.