Spicy Chicken and Rice

This one is one of my latest favorites. Its a spicier dish but once completed you can leave it in the crockpot to keep warm.

Chicken:

3lbs of boneless skinless chicken thighs
1 package of McCormic marinade mix (A mexican or Lime flavor)

Rice:
Goya Yellow Rice Spanish Style, Family size (You can make your own yellow rice if you have a recipe)

Salsa Verde:

4-5 Medium sized tomatillos
1 half of a large onion
1 clove of garlic
3-4 Jalapenos (I also use Habeneros, depends on how hot you want)
4 T. Oil
3 Stems of Cilantro
1/2 T. of Salt
1 T. Lime Juice

Directions:

Marinate chicken in the mix for at least 4 hours or overnight. Once done marinating, cook on a grill.
Cook rice according to the package.
Once chicken is done, Shred/Chop the chicken into small pieces.
For the salsa Verde/ In a frying pan, cook the tomatillos and peppers in oil until the become soft, rotating them around. Throw into a blender with the rest of the ingredients and blend until smooth.
Combine the chicken,rice and salsa in a crock pot and keep on warm
Serve on tortillas with sour cream and shredded cheese