Description
Tender chicken mingles with fragrant, cumin-kissed rice while bright green chiles add a gentle heat and earthy color. A gooey cheddar topping and fresh cilantro bring creamy and zesty notes to every spoonful.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup long-grain white rice
- 1 4 oz can diced green chiles
- 2 cups chicken broth
- 2 cups cooked shredded chicken
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 2 tbsp chopped fresh cilantro
Instructions
- Heat olive oil and butter in a large skillet over medium heat until melted and shimmering.
- Add diced onion and cook 4–5 minutes until softened, then stir in minced garlic and cook 1 minute more.
- Stir in rice and cook 2 minutes, stirring constantly to lightly toast the grains.
- Pour in chicken broth, diced green chiles, ground cumin, chili powder, salt, and black pepper; bring to a boil.
- Reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid is absorbed.
- Stir in shredded chicken and replace lid for 3 minutes to warm through.
- Remove skillet from heat and sprinkle shredded cheddar cheese on top; cover until cheese is melted.
- Fluff rice mixture with a fork and garnish with chopped cilantro before serving.
Notes
- For extra heat use hot green chiles instead of mild.
- Leftovers reheat well and can be turned into burrito filling.
- You can substitute brown rice but increase cooking time to 40–45 minutes.
- Add a squeeze of fresh lime juice for bright flavor on serving.