Salsa Verde Chicken Rice Skillet Tasty and Easy Meal

Ingredients

• 1 pound boneless, skinless chicken thighs, diced
• 1 cup white rice
• 2 cups chicken broth
• 1 cup salsa verde
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper any color, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• to taste salt and pepper
• 1 cup corn (fresh or frozen)
• 0.5 cup cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing until softened, about 5 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Push the vegetables to one side of the skillet and add the diced chicken thighs. Season with salt, pepper, cumin, and smoked paprika. Cook until the chicken is no longer pink, about 5-7 minutes.
4. Stir everything together, then add the rice, chicken broth, and salsa verde. Bring to a boil, then reduce the heat to low and cover the skillet.
5. Simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid. If using frozen corn, stir it in during the last 5 minutes of cooking.
6. Once cooked, fluff the rice with a fork and let it sit for a few minutes before serving.
7. Serve warm, garnished with chopped cilantro and lime wedges on the side for an extra zing.