Cheesy Salsa Verde Chicken and Rice
Try this Cheesy Salsa Verde Chicken and Rice recipe, or contribute your own.
Try this Cheesy Salsa Verde Chicken and Rice recipe, or contribute your own.
- salt and pepper
- 1-1/2 cups gluten-free chicken broth
- 1/2 cup gluten-free salsa verde (i used herdez)
- 1 cup long grain white rice
- 2 chicken breasts (about 1lb ) cut into bite sized pieces
- 4 oz freshly shredded pepper jack cheese (or monterey j
- toppings (optional): chopped cilantro chopped green onions, salsa verde, tortilla chips
- Carbohydrate 21.0336 g
- Cholesterol 0 mg
- Fat 0.209066666666667 g
- Fiber 0.298666671117147 g
- Protein 2.00853333333333 g
- Saturated Fat 0.0574933333333333 g
- Serving Size 1 1 Serving (113g)
- Sodium 25.3068576388889 mg
- Sugar 20.7349333288829 g
- Trans Fat 0.02912 g
- Calories 97 calories
Step-by-step
- Add chicken broth, salsa verde, and rice to a 2-1/2 - 3 quart saucepan with a tight fitting lid then turn heat to high to bring to a boil.
- Season chicken with salt and pepper then add (raw) to the pot, stir, and bring liquid back to a boil.
- Place a lid on top then turn heat down to medium-low and simmer for 12 minutes.
- Remove pot from the heat then let sit with the lid on for 5 minutes.
- Fluff rice and chicken then add cheese and stir until completely melted.
- Let dish sit for 3-4 minutes to thicken and then serve.
Removing a covered pot from the heat source too early destroys grain integrity by failing to utilize residual steam for final starch gelatinization.
- Store portions in an airtight glass container within two hours of cooking to prevent bacterial proliferation.
- Consume refrigerated leftovers within a maximum window of three to four days for optimal safety.
- Reheat portions on the stovetop over medium-low heat with an added splash of chicken broth to restore moisture lost during refrigeration.
- Avoid high-power microwave settings above seventy percent capacity to prevent the pepper jack cheese proteins from seizing into a rubbery mass.
- Stir the rice gently with a silicone spatula every forty-five seconds during the reheating process to ensure even thermal distribution without crushing the long grains.
Reheated starches retrogradely recrystallize, requiring added moisture and gentle agitation to loosen the starch matrix. Acidic compounds in salsa verde interact with dairy lipids, meaning controlled thermal input prevents the emulsion from breaking.
