Chicken and Green Chile Rice

Corn and Fruit


  • 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp olive oil
  •  2 (8.8-oz) pouches microwavable brown rice
  • ½ tsp salt
  • 3 (4.5-oz) cans chopped green chiles, drained
  • 1½ cups shredded pepper-Jack cheese
  • 1 large tomato, chopped
  • ½ (16-oz) pkg blue corn tortilla chips (or any tortilla chips)
  • 1 (8-oz) carton sour cream
  • 1 lime, cut in wedges


  1. Season chicken with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 10 to 15 minutes until done and browned, stirring once or twice.
  2. Meanwhile, cook rice according to package directions in microwave.
  3. Remove chicken from heat; stir in rice, salt, and green chiles. Top with cheese and tomato; cover and let stand 5 minutes to melt cheese. Serve with tortilla chips, sour cream, and lime wedges.

Side Dish Ingredients

  • 6 ears corn
  • 2 Tbsp butter
  • 1 (16-oz) pkg strawberries

Side Dish Instructions

  1. Cook corn, in 2 batches, in microwave at HIGH 5 to 6 minutes or until tender. Rub with butter. Season with salt and pepper.
  2. Serve berries and corn on the cob on each plate.

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