Green Chile Chicken and Rice
This Green Chile Chicken and Rice is a creamy, spicy, and comforting one-pot meal perfect for any weeknight!
Equipment
- Large Pot
- Wooden Spoon
- Meat Thermometer
- Measuring cups and spoons
Ingredients
- 4 Boneless skinless chicken breasts trimmed
- 2 cups chicken broth
- 2 cups quick cooking rice
- 8 oz cream cheese softened
- 8 oz chopped green chilis 2 cans
- 1 cup Monterey Jack cheese shredded
- 1 tsp garlic powder
- 0.5 tsp cumin
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.25 cup chopped cilantro
Instructions
- Start by trimming any excess fat from the chicken breasts to ensure a leaner dish and allow the flavors to shine through.
- In a large pot over medium heat, add a splash of oil if desired and place the chicken breasts in the pot. Season with salt, pepper, garlic powder, and cumin. Sauté for about 5-7 minutes on each side until browned.
- Pour in the chicken broth and bring to a gentle simmer. Once simmering, add the quick-cooking rice and stir well to combine.
- Add the softened cream cheese and chopped green chiles to the pot. Stir continuously until the cream cheese has melted and is evenly incorporated.
- Cover the pot with a lid and cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid, stirring occasionally to prevent sticking.
- Remove the pot from heat and sprinkle the shredded Monterey Jack cheese over the top. Cover again for a few minutes until the cheese is melted. Add freshly chopped cilantro before serving.
Notes
- Use high-quality chicken breasts for best flavor and texture.
- Adjust the spice level by choosing mild or hot green chiles according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze in portions for longer storage.