This was in my file for a few months & after the reviews, decided to give it a try. My husband thought it more of a winter dish and simply good. It is more a comfort/ casserole everyday style food; I would not serve it for company but it would work well for a potluck. Next time I'll use 3 chilis; it needed more punch .
Chicken with Chile-Cheese Rice
Comments and Reviews 1-2 of 2
Judester Posted: 05/09/09
ACookInKellerTX Posted: 11/01/09
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!