Description
This One Skillet White Chicken Chili Bake makes for a yummy meal on a cold and crisp day.
Ingredients
- 2 TBSP olive oil
- 1 yellow onion, chopped
- 1 lb boneless skinless chicken breast, cubed
- 2 Poblano Peppers, seeded and chopped. (Green bell peppers are a good substitute!)
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 4 cloves garlic, minced
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- Kosher salt and black pepper
- 1 cup long grain rice
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
Optional garnish: Avocado, green onions and fresh lime.
Instructions
- Preheat oven to 425 degrees
- In a large oven safe skillet, add olive oil over high heat on the stove
- Add onion and chicken and cook for 5 minutes
- Stir in garlic, poblano and bell peppers, and jalapeño
- You can use 1/2 – 1 whole pepper depending on your preference
- Add cumin, paprika, chili powder, and a pinch of salt and pepper
- Cook over the stove for 8 minutes
- Add rice and cook for 2 minutes, or until lightly toasted
- Add 2 cups of water and bring to boil
- Cover and simmer on low for 15 minutes
- Uncover and stir in salsa verde, beans, and cilantro
- Remove from heat and sprinkle with cheeses
- Bake in the oven for 10-15 minutes
- Serve with the optional toppings of your choice (I recommend sliced avocado, cilantro, and a squeeze of lime)