Chicken and Rice Chile Verde |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe is from a bag of Botan Calrose Rice. Ingredients:
1 chicken bouillon cube |
vegetable oil cooking spray |
4 large chicken thighs, about 1 1/2 pounds |
1 medium onion, chopped |
1 garlic clove, minced |
3/4 cup calrose rice |
1 (4 ounce) can diced green chilies |
1/2 teaspoon oregano, crumbled |
1 cup frozen green pea, thawed |
1/4 cup monterey jack cheese, shredded |
Directions:
1. Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large frying pan over high heat. Lightly coat inside of pan with cooking spray. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
2. Add onion and garlic to same pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken, in single layer, over top. Bring mixture to a boil, reduce heat to low and cover. Simmer 25 minutes.
3. Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed. Remove from heat; let stand covered 10 minutes. Serve with cheese.
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