Buckaroo Chicken Green Chilies and Rice Rsc
Savor the bold and comforting flavors of Buckaroo Chicken Green Chilies and Rice, a one-skillet wonder perfect for weeknight dinners! Juicy, cumin-seasoned chicken breasts are paired with tender long-grain white rice infused with aromatic garlic, onions, and the subtle kick of green chilies. Simmered in savory chicken broth and topped with melted cheddar cheese, this hearty dish is finished with a zesty pop of fresh cilantro and lime. With just 15 minutes of prep and a total cook time under 40 minutes, this recipe combines ease, flavor, and minimal cleanup. Whether you're craving a Tex-Mex inspired dish or seeking a quick meal that's sure to impress, this chicken and rice combo hits all the right notes.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 large, diced onion
- 3 minced garlic cloves
- 8 ounces green chilies, diced (canned or fresh)
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1 cup shredded cheddar cheese
- 2 tablespoons, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Season the chicken breasts with salt, black pepper, and ground cumin on both sides.
Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the green chilies and cook for 2 more minutes, ensuring everything is well combined.
Pour in the chicken broth and bring it to a boil. Stir in the rice, reduce the heat to low, and cover the skillet. Allow the rice to cook for 15 minutes.
Return the chicken breasts to the skillet, placing them on top of the partially cooked rice. Cover and continue cooking for 10 more minutes until the rice is fully cooked and the chicken is tender, reaching an internal temperature of 165°F (75°C).
Remove the skillet from heat. Sprinkle shredded cheddar cheese over the chicken and rice, then cover the skillet for an additional 2-3 minutes to let the cheese melt.
Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1304 mg | 57% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 791 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
