Tex Mex Skillet Chicken and Rice
Ingredients
- 3/4 cup salsa verde
- 1/2 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 1/4 cups shredded Mexican cheese blend
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