Tex-Mex Chicken and Rice

Ingredients:

• 2 cups, shredded grilled chicken, without skin
• 3 cups frozen cooked brown rice, reheat according to package directions
• 3/4 cup salsa verde
• 0.5 cup sour cream
• 2 tablespoons extra-virgin olive oil
• 1 package (340 g) small broccoli florets (about 4 cups)
• 1 large red bell pepper, diced
• 3 green onions, chopped (white parts separated from green parts)
• 3 cloves garlic, crushed
• 1 tsp ground cumin
• 1 and 1/4 cups shredded Mexican cheese mix

Preparation:

1. Preheat oven to grill mode.
2. Combine salsa, sour cream, and 3/4 cup water in a bowl. Heat olive oil in a large ovenproof skillet over medium-high heat. Add broccoli, bell pepper, white parts of green onions, and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add cumin and stir for 30 seconds.
3. Add the chicken, rice, salsa mixture, and 1 teaspoon salt. Bring to a boil, then reduce heat to medium and simmer until heated through and sauce-like, 1 to 3 minutes. Stir in half of the grated cheese; top with the remaining cheese.
4. Grill in the oven until the cheese is melted, 2-4 minutes. Sprinkle with green onions and serve.