- 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
- 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
How to Make It
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.
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.
Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 minutes.
Remove pan from heat and stir in chiles, cheese, and cilantro. Serve immediately.
Note: Nutritional analysis is per serving.