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Chicken with Chile Cheese Rice in a skillet

Chicken with Chile Cheese Rice

Course Main Course
Cuisine American
Keyword Chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 small jalapeno, diced
  • 2 gloves of garlic, minced
  • 2 cups chicken broth
  • 1 cup uncooked instant brown rice
  • 14 oz diced green chilies
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 1 lb cooked shredded chicken
  • 1/2 cup grated colby jack cheese
  • 1/2 cup grated pepper jack cheese
  • 1 cup fresh cilantro, chopped
  • Sour Cream and Black Olives, for topping


  • Heat oil over medium-high heat in a large rimmed skillet.  Cook, stirring frequently, until onion is translucent, about 5 minutes. 
  • Add rice, chilies, and seasonings to the pan. Cook  for about a 1 minute more, then pour in broth and bring to a simmer.  Simmer rice for about 10 minutes. 
  • Add chicken to the pan and cook until rice is tender and chicken heated, about 3-5 minutes. 
  • Next, stir in the cheese, and about 3/4 of the chopped cilantro. Stir to allow cheese melt. Garnish with a sour cream, olives, and additional chopped cilantro.


Adapted from A Taste of Home Cooking