Chicken with Chile-Cheese Rice

Chicken with Chile-Cheese Rice
Photo by Annabelle Breakey


  • 1 ½ pounds boneless skinless chicken breasts, cut crosswise into 1/2-in.-wide strips
  • 2 jalapeño chiles, seeded and finely chopped
  • 1 can (7 oz.) whole green chiles, drained and chopped
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 1 cup long-grain white rice
  • 1 cup cilantro leaves, coarsely chopped
  • + 5 more ingredients
    • 1 medium onion, chopped
    • 1 cup grated Monterey Jack cheese
    • 2 tablespoons olive oil
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon coarse kosher salt

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...

View full recipe at My Recipes


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