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Categories:
olive oil chicken breasts coarse kosher salt freshly ground black pepper onion garlic chiles long grain white rice chicken broth green chiles grated Monterey cilantro
Viewed: 74 - Published at: 6 years agoIngredients
- 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 jalapeno 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
Method
- 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 jalapenos 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.
