Chicken with Chile-Cheese Rice

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.

Yield: Makes 4 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 563
  • Calories from fat: 29%
  • Protein: 52g
  • Fat: 18g
  • Saturated fat: 6.6g
  • Carbohydrate: 45g
  • Fiber: 2.4g
  • Sodium: 1239mg
  • Cholesterol: 129mg

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

Preparation

  1. 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. 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. 3. Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 minutes.
  4. 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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