Chicken and Green Chile Rice
Skillet Zucchini with Corn
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 3 Tbsp olive oil, divided
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1½ cups long-grain white rice
- 3 cups chicken broth
- 1 (7-oz) can diced green chiles
- 1 cup shredded Monterey Jack cheese
- 2 Roma tomatoes, chopped
Instructions
- Season chicken lightly with salt and pepper. Cook chicken in 2 Tbsp hot oil in a large, deep skillet over medium-high heat 3 minutes per side or until browned. Remove from skillet.
- Cook onion and garlic in 1 Tbsp hot oil in skillet over medium-high heat 3 minutes. Add rice, and cook, stirring constantly, 1 minute.
- Stir in broth and chiles. Nestle chicken in rice mixture. Bring to a boil, cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender and chicken is done.
- Sprinkle with cheese and tomatoes; cover and let stand 1 minute or until cheese is melted.
Side Dish Ingredients
- 1 Tbsp butter
- 2 zucchini, diced
- 1 (15-oz) can whole kernel corn, drained
Side Dish Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Add zucchini, and cook 4 minutes or until lightly browned, stirring often.
- Stir in corn, and cook until thoroughly heated; season with salt and pepper to taste.
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