Chicken with Chile-Cheese Rice

Chicken with Chile-Cheese RiceRecipe
Annabelle Breakey
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.
Makes 4 servings


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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


Total: 45 Minutes

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.

Note: Nutritional analysis is per serving.

Created date

January 2007

Nutritional Information

Calories 563
Caloriesfromfat 29 %
Protein 52 g
Fat 18 g
Satfat 6.6 g
Carbohydrate 45 g
Fiber 2.4 g
Sodium 1239 mg
Cholesterol 129 mg