Here are my tips to creating this recipe, along with a few time savers.
2 Time Saver Recommendations:
1. precook your chicken (3 breasts) by cooking in boiling water about 10-15 minutes until done
2. Instead of using regular rice which will take longer, there are two options I recommend: 1) use 90 second Uncle Ben's whole grain rice* or 2) Israeli couscous mix (cooks more quickly than rice)
Ingredients:
- 3 cooked chicken breasts, cubed
- 1 can of green chiles, drained
- 4 cups of chicken broth
- 2 T butter
- 3 cloves of garlic, minced
- 2 t cumin
- 2 t coriander (ground)
- 1 1/2 t Tumeric (I did not have this spice and omitted it)
- 1 onion, chopped
- 1 pepper, chopped
- 1 can diced tomatoes (I used a can of Rotel for extra heat)
- 1 tsp chili powder
- 1/2 t salt
- 1/2 t onion powder
- 1/2 c shredded cheddar cheese
Heat butter over medium heat in a large pot; a dutch oven could work also. Add garlic and let cook about a minute, when that beautiful garlic aroma fills up your kitchen!
Next, add the pepper and onion and cook until slightly translucent.
Add chicken broth, couscous mix, canned vegetables and spices. If you want to use regular rice, add 4 cups of broth and cook rice until done, about 20 minutes or so.
*if using 90 second rice, cook according to package instructions then add just 1 cup of chicken broth to keep the dish moist.
After cooking all components, stir in the chicken. Let simmer for a few minutes until all is combined flavor-wise.
Finally, when serving the dish, top with shredded cheese.
Enjoy!
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