Chicken with Chile-Cheese Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This homey meal is a real crowd pleaser. To make it even easier to make, buy pre-cut chicken tenders. Prep and Cook Time: 45 minutes. Notes: This dish gets a little heat from jalapeño chiles, but it's nicely tamed by the mild cheese. If you'd prefer something less spicy, simply omit one of the peppers. Ingredients:
2 tablespoons olive oil |
1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1/2-in.-wide strips |
1 teaspoon coarse kosher salt |
1/2 teaspoon freshly ground black pepper |
1 medium onion, chopped |
3 garlic cloves, minced |
2 jalapeño chiles, seeded and finely chopped |
1 cup long-grain white rice |
2 cups chicken broth |
1 can (7 oz.) whole green chiles, drained and chopped |
1 cup grated monterey jack cheese |
1 cup cilantro leaves, coarsely chopped |
Directions:
1. Heat olive oil in a large frying pan (with sides at least 2 in. high) over medium-high heat. Sprinkle chicken with salt and pepper and cook, stirring often, until lightly browned but not cooked through, about 5 minutes. Remove chicken from pan and set aside.
2. Add onion, garlic, and jalapeños to pan, reduce heat to medium, and cook, stirring frequently, until onion is translucent, about 5 minutes. Add rice and cook, stirring, 1 minute more, then pour in broth and bring to a boil. Boil rice 5 minutes, then reduce heat to a simmer, cover pan, and cook 15 minutes.
3. Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 minutes.
4. Remove pan from heat and stir in chiles, cheese, and cilantro. Serve immediately.
5. Note: Nutritional analysis is per serving.
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