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Cheesy Salsa Verde Chicken and Rice
Ingredients
  • 1-½ cups gluten-free chicken broth
  • ½ cup gluten-free salsa verde (I used Herdez)
  • 1 cup long grain white rice
  • 2 chicken breasts (about 1lb,) cut into bite sized pieces
  • salt and pepper
  • 4oz freshly shredded Pepper Jack Cheese (or Monterey Jack cheese if sensitive to spice)
  • Toppings (optional): chopped cilantro, chopped green onions, salsa verde, tortilla chips
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