Yes! We eat real food too! After a whole month of posting almost all goodies, I'm rejuvenated and excited about sharing some of our healthier meals again! This moist flavorful dish from my friend Mina was a hit with the whole family. My husband, in particular, was completely gaga over it and as long as you make sure you get all the seeds out of the jalapenos, it actually has quite a nice spiciness level...even for kids.
The ingredients:
2 Tbs. olive oil
1-1/2 lbs. chicken breasts, cut into 1/2-inch wide strips
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
1 medium onion, chopped
3 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 cup long grain white rice
2 cups chicken broth
1 can (4-oz.) diced green chiles
1 cup grated Monterey Jack cheese
1 cup chopped cilantro leaves
Directions:
Heat olive oil in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, stirring often, until lightly browned, but not cooked through (about 5 minutes). Remove chicken from pan and set aside.
Add onion, garlic, and jalapenos to pan, reduce heat to medium, and cook, stirring frequently until onion is translucent (about 5 minutes).
Add dry rice and cook with the onions/jalapenos for about 1 minute, stirring frequently.
Add broth and bring to a boil.
Boil for 5 minutes, then reduce heat to a simmer, cover pan, and cook 15 minutes. Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 more minutes.
Remove pan from heat and stir in chiles, cheese, and cilantro.
Makes 4-5 servings.
Serve immediately. Enjoy!
Click here for printable recipe.
The ingredients:
2 Tbs. olive oil
1-1/2 lbs. chicken breasts, cut into 1/2-inch wide strips
1 tsp. coarse salt
1/2 tsp. freshly ground pepper
1 medium onion, chopped
3 cloves garlic, minced
2 jalapenos, seeded and finely chopped
1 cup long grain white rice
2 cups chicken broth
1 can (4-oz.) diced green chiles
1 cup grated Monterey Jack cheese
1 cup chopped cilantro leaves
Directions:
Heat olive oil in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, stirring often, until lightly browned, but not cooked through (about 5 minutes). Remove chicken from pan and set aside.
Add onion, garlic, and jalapenos to pan, reduce heat to medium, and cook, stirring frequently until onion is translucent (about 5 minutes).
Boil for 5 minutes, then reduce heat to a simmer, cover pan, and cook 15 minutes. Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 more minutes.
Makes 4-5 servings.
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