Buckaroo Chicken Green Chilies And Rice Rsc Recipes

CHEESY GREEN CHILE RICE CASSEROLE

Steps:

• Preheat oven to 350F.
• Lightly spray an 8-in square casserole dish with cooking spray,
• Combine sour cream and diced green chiles in a small bowl. Set aside.
• Spoon 1 cup of rice into the bottom of the casserole dish.
• Spread one-third of the sour cream mixture on top of the rice.
• Top with one-third of the shredded pepper jack cheese.
• Repeat layers two more times.
• Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
• Serve immediately.

GREEN CHILE CHICKEN AND RICE

Steps:

• Preheat the oven to 350˚F.
• In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined. Then spread the mixture in a large casserole dish.
• Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture. Cover the top of the casserole with cheese.
• Bake on the middle rack of the oven for 40-50 minutes or until chicken is cooked through (165˚F internal temperature.)
• Serve hot, either with full chicken breasts, or shred chicken and mix into rice. Enjoy!

INSTANT POT® GREEN CHILI CHICKEN AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and chicken. Sprinkle with flour and cook until browned on all sides, about 5 minutes. Turn off Saute function. Add green chile peppers, jalapenos, rice, tomato, onion, Anaheim chile, Cheddar cheese, salt, seasoned salt, and pepper; pour in chicken stock and mix to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning with salt and pepper.

CHICKEN, GREEN CHILI AND RICE SKILLET

Steps:

• Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
• Stir in chicken and rice; cover. Simmer 5 min.
• Remove from heat. Let stand, covered, 5 min. Top with cheese.

CROCK POT SALSA CHICKEN

Steps:

• Cut peppers with disposable gloves on.
• Sprinkle chicken with garlic and lemon powder.
• Place in bottom of crock pot topped with tomatoes with green chilies and jalapeno and cayenne pepper.
• Cook on Low for 6 to 8 hours.
• Serve over cooked rice.

GREEN CHILE CHICKEN AND RICE SOUP

Steps:

• Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool.
• Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer.
• Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes.
• Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.