One Pot Chicken and Rice with Green Chilies and Cheese

One bite in and Kyle said, "Oh wow". I guess he saw chicken and rice and thought chicken and rice. Little did he know, the chicken and rice were partying with green chilies, onion, garlic, chili powder, oregano, and cilantro. And all that gooey Mexican cheese... I didn't hear anything else for awhile (beyond enthusiastic chewing).

One bite in and Luke said, "This is so cheesy; I love that". So, to clarify, this dish was a WINNER! And, in my house, that's a big deal because I dish up something different every day. It can be hard to raise eyebrows, that's for sure. So when a dish gets them commenting, I start dancing around the kitchen. Not really, but in my head I'm dancing.

And talk about EASY! Everything is done in ONE POT! The chicken, the rice, the cheese - it all comes together in one skillet, in less than 30 minutes. That also elicits dancing.

One Pot Chicken and Rice with Green Chilies and Cheese 

1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound ground chicken, cut into bite-size pieces
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
Salt and ground black pepper
2 1/2 cups chicken broth
4-ounce can diced green chilies (mild or hot)
1 cup white rice
1/2 cup shredded Mexican cheese blend
Chopped green onions for serving, optional
Fresh cilantro leaves for serving, optional
Salsa for serving, optional

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 to 5 minutes, until soft, stirring frequently. Add the chicken and cook for 3 to 5 minutes, until browned on all sides, stirring frequently. Add the chili powder, oregano, cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the chicken broth and green chilies and bring to a simmer. Add the rice and return to a simmer. Reduce the heat to low, cover (with a lid or foil) and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender, checking and stirring every 5 minutes or so. Top the chicken and rice with the cheese, cover and remove the pan from the heat. Let stand for 5 minutes, until the cheese melts.
Top with green onions and cilantro (if using) and serve with salsa on the side (if using).
Serves 4