Monday, February 1, 2010

Chicken and Rice Chili Verde

This recipe came from the back of the Calrose Rice bag. I never dismiss those recipes, I don't think I have made one that disappointed me, I mean look where Tollhouse puts theirs, that's got to be worth something.

Steve did not get to try this, he was out of town and he doesn't like green chilies anyway, I love them. This was super quick and easy and it came out perfect, this first time!

1 Chicken bullion cube
non-stick cooking spray
4 large chicken thighs (I used breasts I think the thighs will be more juicy)
1 medium onion chopped
1 clove garlic minced
3/4 c calrose rice (is is different than long grain)
1 can (4 oz) diced green chiles
1/2 tsp crushed oregano
1 c frozen peas
1/4 c Monterey jack cheese

Dissolve bullion cube in 1-1/4 c hot water, set aside. Heat large frying pan over high heat (make sure you have a lid for your pan). Lightly coat pan with cooking spray and add chicken. Cook 3-4 minutes or until browned on the outside, remove from pan. Add onion, garlic to same pan and saute for 30 seconds. In pan mix rice, chiles, oregano, and bullion mixture. Arrange chicken in a single layer on top of rice. Bring to a boil, cover reduce heat to a simmer and cook for 25 minutes. Add peas and cook for another 5 minutes. Remove from heat and sprinkle with cheese, let stand for 10 minutes before serving.

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