Melt butter in a 3-qt. saucepan over medium-high heat; add jalapeño pepper. Sauté 2 to 3 minutes or until tender. Add rice; cook, stirring constantly, 5 minutes or until golden brown. Stir in chicken broth and 1 salsa verde; bring to a boil. Cover and remove from heat; let stand 5 minutes. Stir in cilantro.
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