Chili-Cheese Stuffed Chicken with Rice

Directions

Remove skin and bone from chicken thighs.

Insert 1 strip of cheese in each green chile.

Wrap a chicken thigh around each stuffed chili.

Set aside.

Place oil in a 9 inch skillet and add uncooked rice and green onion.

Stir over medium heat until rice is a light golden brown.

Add salsa, water, minced garlic, ground cumin and cilantro.

Pour rice and salsa into an 8 x 11½ inch baking dish that has been coated with a non-stick cooking spray.

Cover dish with foil and bake at 350℉ (180℃) F for 40 to 50 minutes or until rice absorbs moisture and chicken is done.

Remove from oven.

Let stand 5 minutes before serving.