simple, gooey, and really good just scooped up with corn tortillas… thanks to Sweet Tea in Texas’ blog for the bones of this recipe …
Chicken Chili Cheese Rice
that’s erik’s plate, btw. he dumped it on. he liked this quite a lot, obviously.
boneless skinless chicken breasts, cut into smallish chunks
kosher salt (is all I use. you can, of course, use whatever type of salt you want)
3 garlic cloves, minced
1 smallish poblano chile, seeded and finely chopped
1/2 cup long-grain white rice
1/2 cup or so grated Monterey Jack cheese
cilantro, coarsely chopped
Added (to season the chicken):
juice of 1 (or 2) limes
Heat olive oil in a large pan over medium-high heat. Sprinkle chicken with salt, pepper, chili pepper, garlic powder, and lime juice 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 poblanos to pan (if you need to add more oil, do so), reduce heat to medium, and cook, stirring frequently, until onion is translucent, about 5 minutes.
Add rice and cook, stirring, 1 minute more, then pour in broth and bring to a boil. Boil rice 5 minutes, then reduce heat to a simmer, cover pan, and cook 15 minutes or so.
Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through.
Remove pan from heat and stir in cheese and cilantro. Serve immediately with aforementioned corn tortillas. Top with avocado slices!