Chili-Cheese Stuffed Chicken with Rice
Yield
servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken thighs, boneless, skinless
skinless, boneless |
*
|
| 7 | ounces |
green chili peppers
canned, whole |
|
| 4 | ouces |
colby cheese
or jack cheese, cut into 1 oz strips |
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | cup |
rice
|
|
| ½ | cup |
scallions, spring or green onions
|
|
| 16 | ounces |
salsa
thick and chunky |
|
| 2 ½ | cups |
water
|
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
cumin
ground |
|
| ¼ | cup |
cilantro
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken thighs, boneless, skinless
skinless, boneless |
*
|
| 202.3 | ml/g |
green chili peppers
canned, whole |
|
| 4 | ouces |
colby cheese
or jack cheese, cut into 1 oz strips |
*
|
| 45 | ml |
vegetable oil
|
|
| 237 | ml |
rice
|
|
| 118 | ml |
scallions, spring or green onions
|
|
| 462.4 | ml/g |
salsa
thick and chunky |
|
| 591 | ml |
water
|
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
cumin
ground |
|
| 59 | ml |
cilantro
fresh, chopped |
|
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.
