1 Tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 poblano, diced

  • heat large pot over medium high heat
  • add oil, onion, garlic, and poblano and cook until softened (3-5 minutes)

1 Tbsp. olive oil
1 1/2 lbs. boneless chicken, cubed

  • push onion and garlic to the side and add chicken
  • cook until browned (5-7 minutes)

1/2 tsp. salt
1 1/2 cups salsa verde
1 cup chicken broth
8 oz. package of vigo yellow rice mix

  • add salt, salsa, and broth and bring to a boil
  • add rice mix and stir until well combined
  • cover with a tight-fitting lid and reduce heat (transfer to smaller burner if necessary to avoid burning)
  • cook for 25 minutes, until the rice has absorbed the liquid
  • remove from heat and rest 10 minutes

source: https://lexiscleankitchen.com/one-pan-salsa-verde-chicken-rice/

3/10/2024: updating to use rice mix instead of plain rice, because i’ve been generally unhappy with how bland chicken & rice recipes have turned out.

3/10/2024 bis: turned out well, but a little spicy (the salsa was very hot) and some burning and underdone rice. adjusted the timing and directions for this, but overall it was very good.