Chicken And Rice Chile Verde

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 chicken bouillon cube
• vegetable oil cooking spray
• 4 large chicken thighs, about 1 1/2 pounds
• 1 medium onion, chopped
• 1 garlic clove, minced
• 3/4 cup calrose rice
• 1 (4 ounce) can diced green chilies
• 1/2 teaspoon oregano, crumbled
• 1 cup frozen green pea, thawed
• 1/4 cup monterey jack cheese, shredded

Recipe

• 1 dissolve bouillon in 1 1/4 cups hot water; set aside. heat large frying pan over high heat. lightly coat inside of pan with cooking spray. add chicken, in single layer. cook 3 to 4 minutes on each side, or until browned. remove from pan.
• 2 add onion and garlic to same pan; saute 30 seconds. mix in rice, chiles, oregano and bouillon. arrange chicken, in single layer, over top. bring mixture to a boil, reduce heat to low and cover. simmer 25 minutes.
• 3 sprinkle peas over chicken. cover and cook 5 minutes longer, or until liquid is absorbed. remove from heat; let stand covered 10 minutes. serve with cheese.