CHICKEN WITH CHILI-CHEESE RICE
2 TBS OLIVE OIL
1 1/2 PDS BONELESS CHICKEN,
CUT CROSSWISE INTO 1/2 WIDE STRIPS
1 TSP KOSHER SALT
1/2 TSP BLACK PEPPER
1 MED ONION, CHOPPED
3 GARLIC CLOVES, MINCED
2 JALAPENO CHILES, SEEDED
AND FINELY CHOPPED
1 CUP RICE
2 CUPS CHICKEN BROTH
1 CAN CHOPPED GREEN CHILIES, DRAINED
1 CUP GRATED MONTEREY JACK CHEESE
1 CUP CILANTRO LEAVES, CHOPPED
1. HEAT OIL MED HEAT, SPRINKLE CHICKEN WITH
SALT AND PEPPER AND COOK UNTIL LIGHTLY
BROWN, ABOUT 5 MIN
REMOVE CHICKEN FROM PAN AND SET ASIDE.
2. ADD ONION, GARLIC, AND JALAPENOS TO PAN, REDUCE
HEAT TO MED, COOK UNTIL ONION IS
TRANSLUCENT,
ABOUT 5 MIN. ADD RICE AND COOK,
STIRRING 1 MIN MORE THEN POUR BROTH
AND BRING TO A BOIL. BOIL 5
MIN THEN SIMMER, COVER PAN, AND COOK 15 MIN.
3. RETURN CHICKEN TO PAN AND COOK
UNTIL RICE IS TENDER, LIQUID ABSORBED,
AND CHICKEN COOKED THROUGH,
ABOUT 5 MIN
4. REMOVE PAN FROM HEAT AND
STIR IN CHILIES, CHEESE, AND CILANTRO.
SERVE IMMEDIATELY
ENJOY , <3>
