Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 pounds chicken breast, cubed
3 cups long grain rice
2 cups jarred salsa verde
2 cups tomato and green chili blend
2 tablespoon vegetable oil
1 medium onion, sliced
3 cloves garlic, minced
1 teaspoon onion powder
4 cups chicken stock
1 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon chicken seasoning blend
Shredded cheddar cheese for topping
STEP BY STEP INSTRUCTIONS
Heat oil in a large, heavy bottomed skillet, over medium high heat.
Add chicken and sauté until there is no pink visible.
Add onion and garlic and sauté just until you can smell the aroma of the garlic.
Add spices and toss to toast for just a minute. This will allow all their essential oils to permeate the meat.
Add rice and stir well. Being sure all the rice is coated with oil.
Add chicken stock and tomato blend and stir well.
Bring to a simmer then turn heat down to medium. Cover with a lid and cook until small divots are visible and no water remains. Do not remove lid.
Turn of heat and allow rice to steam for 20 minutes.
Once rice has steamed, pour salsa verde over the top and spread evenly.
Serve with a sprinkle of cheddar cheese if desired.
Leftovers can be stored in an airtight container for up to one week.
This would make a great filling for baked and smothered burritos!
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