One-Pan Salsa Verde Chicken and White Rice

Wash and seed 1 green bell pepper and 1 red bell pepper, then chop them into 1/2-inch pieces. Finely chop 1/2 cup of fresh cilantro.

Cut 2 lbs of raw boneless skinless chicken breasts into 1-inch bite-sized pieces. Season the chicken pieces evenly with 1 tsp salt and 1/2 tsp black pepper.

Heat 2 tbsp vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces and sear for 5 to 6 minutes, stirring occasionally, until golden brown on all sides. Remove the chicken from the pan and set aside on a plate.

In the same skillet, add another 3 tbsp vegetable oil and reduce heat to medium. Add the chopped green and red bell peppers and sauté for 3 minutes until slightly softened.

Add 1.9 cups of uncooked long-grain white rice to the skillet with the peppers. Stir constantly for 1 to 2 minutes to lightly toast the rice grains in the oil.

Pour in 1.5 cups of salsa verde and 2.5 cups of low-sodium chicken broth. Stir well, scraping up any flavorful browned bits from the bottom of the pan, and bring the liquid to a boil.

Return the seared chicken and any accumulated plate juices back to the skillet. Stir to combine, then cover the skillet with a tight-fitting lid.

Reduce the heat to low and simmer undisturbed for 15 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is fully cooked through to an internal temperature of 165°F.

Remove the skillet from the heat and let it rest, covered, for 5 minutes. Remove the lid, fluff the rice with a fork, and gently fold in 1/2 cup of chopped fresh cilantro before serving.