Cheesy Chile Chicken & Rice

Whenever I'm in the mood for something with a little kick, I know I can find something on Mary Ellen's blog. She has a great love of spicy foods and I've gotten a lot of ideas from her blog. This recipe looked like a yummy Mexican version of a chicken jambalaya recipe that is a staple for us, so I knew it had lots of potential. I pretty much followed Mary Ellen's recipe to a tee, except I used 2 jalapenos instead of 3 because I'd always prefer to start off less spicy and adjust the next time if it isn't enough. Sure enough, the husband said that the recipe was perfect and declared it a "definitely make again" except I should have added the other jalapeno! I think this recipe would also be fabulous as a burrito filling (it kind of reminded me of grilled stuffed burritos from Taco Bell, just much tastier). As a side note, after cooking this recipe successfully, I think I can officially say that I now know how to chop spicy peppers without burning my skin/eyes. I have had such trouble with that (including a particularly juicy pepper spraying right into my eyes, ouch!), and now I know that no matter what, I am not allowed to touch those darn seeds with my hands! Stupid sensitive skin! I used the produce bag as a glove this time and yanked all the seeds & ribs out with my "gloved" hand. I'm excited because we do love foods with different kinds of chiles, so it is a skill I really needed to learn!



Cheesy Chile Chicken & Rice
12 oz chicken breast, trimmed and cut into bite sized chunks
Spices: chili powder, cumin, cayenne pepper, oregano, garlic powder, onion powder (used from most to least)
3 jalapenos, seeded and chopped (I used two, but will use 3 next time)
1 red pepper, chopped
1/2 sm onion, chopped
3 cloves garlic, chopped
3/4 c long grain white rice, uncooked
2 c chicken broth (I used stock)
1/2 c shredded cheese - I used a lowfat Cheddar/Jack blend
Handful of freshly chopped cilantro (I omitted, we are not fans!)
1 Tbs and 1 tsp olive oil
Coat chicken with spices. Heat 1 tbsp oil in a large pan, add chicken and cook over medium-high heat until done. Transfer chicken to a dish and keep warm. Add 1 tsp oil to the pan. Add jalapenos, onions, garlic, and peppers. Saute 3-4 minutes. Add rice and stir. Add chicken broth and bring to a boil. Reduce to a light simmer, cover, and cook until the rice is done and liquid has completely absorbed, about 15 minutes. Return chicken to the pan and stir in the cheese (and cilantro, if desired). Makes 3-4 servings
Nutrition Info: Calories: 275, Fat: 11.9 (1.3 Sat, 1 Poly, 4.1 Mono), Carbs: 14.2, Fiber: 1.3