Heat the oil in a heavy-bottomed saucepan over medium heat.

Add the minced garlic to the pan and fry for about 1 minute until fragrant.

Add the sliced mushrooms, chopped broccoli florets, cooked chicken slices, and cooked potato cubes to the pan.

Stir in the medium salsa and season with salt and pepper.

Mix well to combine all ingredients.

Cover the saucepan with a lid and cook on medium-low heat for 10 minutes, stirring occasionally.

Once the vegetables are tender and the chicken is heated through, add the cooked rice to the pan.

Stir well to combine.

Let the pilaf stand for 5 minutes before serving to allow the flavors to meld together.

Garnish with fresh cilantro/coriander leaves before serving.