Chicken and Rice Chilie Verde

Of course being the New Mexican’s that we are,
this recipe appealed to me right away! I found it on
the back of a Botan Calrose Rice bag! We used
fresh roasted green chilies that were really spicy. 
If you are making it for your family, I would
recommend using mild.         Lisa Kalberer

1 ¼ cups chicken broth/stock 4 chicken breasts 1 medium onion chopped 2-3 cloves garlic minced ¾ cup calrose Rice 1 can (4oz) diced green chilies ½ tsp orgegano ½ cup grated Monterey jack cheese ½ cup sour cream Directions: Heat large frying pan over high heat with either a small amount of oil or cooking spray. Add chicken and cook 3-4 minutes on each side, or until browned. Remove from pan and set aside. Add onion and garlic and sauté 2-3 minutes. Mix in rice, chilies, oregano and chicken broth. Arrange chicken on top in a single layer. Bring to a boil and then reduce heat to low. Cover and simmer 25 minutes, or until liquid has absorbed. Remove from heat and add sour cream. Top with cheese.  Per Serving: 380 calories, 30g protein, 7g fat, 36g carbohydrate, 475 mg sodium, 106 mg cholesterol. Number Of Servings:4 Preparation Time:35 minutes