Chicken with Chile-Cheese Rice Recipe – Sunset Magazine

Name: Chicken with Chile-Cheese Rice Recipe – Sunset Magazine
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

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Homely crowd-pleaser Chicken with Chile-Cheese Rice; easy with pre-cut chicken, mild heat from jalapeños. Perfect for quick weeknight meals.

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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