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Tex-Mex Skillet Chicken and Rice
Ingredients
  • ¾ cup salsa verde
  • ½ 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 ¼ cups shredded Mexican cheese blend
Steps
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