Ingredients

The following ingredients have 4 Servings
  • 2 cups wild rice
  • 3.5 cups vegetable or chicken stock
  • 2 cups cooked shredded or diced chicken
  • 12 oz salsa verde
  • Juice of 2 limes
  • 1 cup fresh kale leaves (diced)
  • 1/2 cup chopped fresh cilantro
  • 1 cup shredded cheese
  • Sliced tomatoes (optional)
  • Sliced avocado (optional)

Instruction

  • Begin by placing rice and broth into an oven proof cast iron skillet. Bring to a boil, cover, and reduce heat to low. Simmer for about 20 minutes, or until rice has absorbed the water.
  • Turn your oven to broil.
  • Once rice is done, add salsa verde, chicken, and lime juice. Stir to combine.
  • Place kale and cilantro on top of the rice and chicken mixture. Don't mix, let it sit on top.
  • Top the kale and cilantro with shredded cheese.
  • Place under broiler in the oven for 3-5 minutes. You want the cheese to be bubbly, slightly browned, and the kale and cilantro to be browned.
  • Remove from oven. Serve immediately with any additional toppings: tomatoes, avocados, onion, sour cream, etc.