Time 50m Number Of Ingredients 11 Steps:
Preheat the oven to 350˚F. In a large bowl, mix chicken broth, rice, cream cheese, green chiles, garlic powder, cumin, salt and pepper together until combined. Then spread the mixture in a large casserole dish. Lay the chicken breasts evenly spaced on top of the rice mixture and gently press them into the mixture. Cover the top of the casserole with cheese. Bake on the middle rack of the oven for 40-50 minutes or until chicken is cooked through (165˚F internal temperature.) Serve hot, either with full chicken breasts, or shred chicken and mix into rice. Enjoy!
Time 40m Yield 4 Number Of Ingredients 14 Steps:
Bring water to a boil in a saucepan; add 1 tablespoon oregano, salt, and 1/4 teaspoon garlic powder. Reduce heat, add chicken, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. Remove chicken from broth and set aside to cool. Strain the chicken broth and transfer 2 cups to a pan; bring to a boil. Add rice to the boiling water, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Heat olive oil in a stockpot over medium heat; cook and stir onion in the hot oil until softened, about 10 minutes. Mix the chicken broth, green chile peppers, cumin, 1 tablespoons oregano, and 1/4 teaspoon garlic powder into onion. Cover stockpot and simmer. Shred cooled chicken; add to simmering onion mixture. Simmer until chicken is cooked through, 5 to 10 minutes. Spoon 1/4 or the cooked rice into each serving bowl; sprinkle with 1 ounce Monterey Jack cheese. Ladle 1/4 of the soup into each bowl.
Time 1h10m Yield 13 cups Number Of Ingredients 12 Steps:
Peel the onion and stud with the cloves. Combine the onion, broths, chicken and potato in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until the potato is tender. Remove the onion. Remove the chicken, reserving the broth in the pan. Let the chicken cool, bone it, and chop the meat. Return the chicken to the pan; set aside. Cut chiles in half lengthwis; remove seeds and membranes. Place chiles, skin side up, on an ungreased baking sheet; flatten with the palm of your hand. Broil 3 inches from the heat (with electric oven door partially opened) 6 minutes or until charred. Place chiles in ice water; peel and discard skins. Coarsely chop the chiles, and add to the reserved broth mixture. Stir in corn; bring to a boil. Reduce heat and simmer, uncovered, 4 minutes or until the corn is tender. Taste your soup, and add salt and pepper as needed (depends on the broth you originally used). Ladle soup into individual soup bowls. Top each serving with avocado slices and chopped tomato. Garnish, if desired with sour cream and fresh cilantro.
Time 30m Yield 1 1/2 cups, 12 serving(s) Number Of Ingredients 15 Steps:
Chop up all vegetables. Saute ground turkey in the pot sprayed with Pam. Spice turkey with season salt, pepper, cumin, garlic, and a little chili powder. Begin to brown. Add vegetables and saute for 2 - 3 minutes. Add can of green chiles and saute another 2 - 3 minutes. Add 4 cups of chicken stock and 4 cups of water, and bouillon, and bring to a boil. Once boiling, add rice. Add a little more seasonings if desired. Bring back to a boil, and then simmer for approximately 20 minutes or until the rice is tender. Remove from heat and enjoy!
