Chicken Green Chili And Rice Skillet Recipes

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!

GREEN CHILE CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350° F. In a large oven safe skillet, heat the olive oil over medium heat. Add in the green onions and spices and sauté for a couple minutes.
• Add the shredded chicken, rice, green chiles, fire roasted tomatoes, corn, and green enchilada sauce and 1/4 cup of the cheese. Stir everything together until it's combined. Season with salt and pepper as needed.
• Once the cheese is melted and everything is heated through, remove the skillet from the heat and quickly stir in the Greek yogurt. Top with the remaining cheese and then bake for about 15 minutes or until the cheese is melted and the casserole is hot.
• Serve the casserole as is or top it with diced tomatoes and chopped cilantro.

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.

VEGGIE-PACKED CHICKEN FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.