Ingredients
1
package (8 oz) seasoned yellow rice mix with saffron
3
tablespoons olive oil
2
cups chopped onion
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
jalapeño chile, seeded and chopped (1/3 cup)
1
tablespoon finely chopped garlic
8
chicken cutlets (4 oz each)
1 1/2
teaspoons salt
1/2
teaspoon pepper
1/2
cup whipping cream
1/4
cup chopped fresh cilantro
2
tablespoons lime juice
1
cup shredded Monterey Jack cheese (4 oz)
Chopped fresh cilantro
Preparation
Spray 3-quart casserole with cooking spray. Cook rice as directed by package. Spoon into casserole.
Heat oven to 375°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onion, green chiles, jalapeño and garlic 4 to 6 minutes, stirring occasionally, until tender. Transfer to medium bowl. In same skillet, heat remaining 2 tablespoons oil over medium heat. Season chicken with 1/2 teaspoon of the salt and the pepper. Cook chicken 4 to 6 minutes, turning once, until lightly browned. Place chicken on top of rice.
In blender, place reserved vegetables, whipping cream, 1/4 cup cilantro, the lime juice and remaining 1 teaspoon salt. Cover; blend on high speed or until smooth, scraping sides once. Spoon mixture over chicken; sprinkle with cheese. Bake uncovered 20 minutes or until bubbly. Garnish with cilantro.
