Chicken with Chile-Cheese Rice

By CandyH

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

Details

Adapted from myrecipes.com

Preparation

Step 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. 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.