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Green Chile Chicken and Rice

June 2, 2015

We had some leftover green chile sauce so I scrapped together this modified recipe from the sauce manufacturer, 505 Chile.  It called for brown rice, which I have not had in a while so I went with it.  I find brown rice a bit more bland than white, so I’ll switch to white next time and add some Mexican flavor to it.  In the recipe below I included what I’d use next time instead of the brown rice.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 4-6 servings
Taste: Good

Green Chile

1 cup white rice
3 tbs tomato paste
2 1/4 cup chicken broth (or water, broth just adds a bit more flavor)
1 lb boneless skinless chicken breasts, diced
1, 10.5 oz can cream of chicken soup
1 cup green chile sauce (we always have this one on hand: 505 Chile)
1 tbs vegetable oil
1 small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
salt to taste
pepper to taste
fresh cilantro
1 cup freshly grated sharp cheddar cheese


1) In a large saucepan add rice, tomato paste, chicken broth. Mix well and add sprig of cilantro. Bring mixture to a boil and then reduce heat to simmer and cover for 20-30 minutes until rice is soft.

2) While rice is cooking, place chicken breasts in a large frying pan and cook on medium heat until no longer pink.

3) Once chicken is cooked place heat on low and add cream of chicken soup and green chile sauce.

4) In a separate frying pan on medium heat add vegetable oil, onion and peppers. Cook until desired tenderness, ~8 minutes.

5) Add vegetables to chicken mixture and combine. Add any salt and pepper to taste.

6) Serve a bed of rice topped with chicken and vegetable mixture. Top with desired cheddar cheese and cilantro.

Source: Modified from


From → Main Dish

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