Salsa Verde Chicken and Rice
- Sauté Chicken: Heat butter in
dutch ovenor large pot over medium-high heat, spreading melting butter over bottom of pot. Add chicken and sauté until cooked on all sides, about 5 minutes, stirring occasionally.
- Add Other Ingredients: Add bell pepper to pot with chicken and cook for a few minutes, stirring occasionally. Stir in salsa verde, chicken broth, and rice.
- Simmer: Bring pot to boil. Cover and reduce heat to medium-low. Simmer until rice is tender and most of liquid is absorbed, about 20 minutes.
- Serve: Uncover, turn off heat, and stir together. Season with salt and pepper to taste, and serve (Note 2).
|Makes 5 Servings|
|Amount Per Serving:|
|Calories 470 (25% from fat)|
|Total Fat 13g||20%|
|Saturated Fat 5g||26%|
|Net Carb 35g|
|Total Carb 37.5g||12%|
|Dietary Fiber 2.5g||11%|