I've had this recipe in my files for quite a while and decided to make it last night. Wow! I'm glad I did. This is a really tasty dish. Even my husband who isn't eating much white rice these days loved it. I used pepper jack instead of regular jack cheese since we like things a bit on the spicy side and also used serrano chiles instead of jalapenos. Even with these substitutions, it was only moderately spicy. It really all depends how hot your jalapenos or serranos happen to be. I also altered the cooking method to streamline it a bit. Instead of partially cooking the chicken and removing it from the pan til later, I partially cooked the chicken in a Dutch oven, then added the onions, garlic and serranos to the pan with the chicken. When the vegetables were soft, I added the rice and broth, brought it to a boil and popped it in a 350 degree oven for 30 minutes. While it was in the oven I prepped a side veg and a salad. After removing the rice dish from the oven, I added the remaining chiles, cheese and cilantro. The rice was perfectly cooked and the chicken was super-flavorful. As one reviewer mentioned, I would also add a bit more broth next time, probably after mixing in the cheese though. Once I added the cheese, the rice mixture become rather thick. I do plan to make this dish again and can't wait to have the leftovers tomorrow night!
Chicken with Chile-Cheese Rice
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.
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- Calories: 563
- Calories from fat: 29%
- Protein: 52g
- Fat: 18g
- Saturated fat: 6.6g
- Carbohydrate: 45g
- Fiber: 2.4g
- Sodium: 1239mg
- Cholesterol: 129mg
- 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
- 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.
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