Creamy Green Chile Chicken and Rice
- 2 Cups cooked rice
- 1 Diced onion
- 2 Tbsp. Cooking spread of choice
- 1 Small can about 1/4 cup diced green chiles
- 1 Small can about 1/4 cup tomato sauce
- 1 Cup shredded carrots
- 2 Cups shredded chicken or vegan chicken substitute diced
- 1/4 Cup full fat mayonnaise or veganaise
- 1 Cup chicken or vegetable broth
- 1 Tsp. each of cumin onion powder, garlic powder, smoked paprika
- Seasoning salt to taste
Garnish: 1/2 cup cheddar cheese or cheeze style shreds sprinkled on the last 5 minutes of baking
Method: Saute onion in spread of choice until translucent. Combine all other ingredients except rice. Season to taste. Carefully fold in rice. Transfer to 9x13 greased baking dish. Bake at 350 until rice has absorbed all liquid and has lovely golden color on the top.
This one’s a winner.
Want to know why? It’s the comfort of chicken and rice with the flavor of Green Chile and Spanish rice. It’s economical and comes together with leftovers. Most importantly? My baby loves it. It isn’t spicy at all, it just has flavor. I’m already starting him off well by feeding him real ingredients and I feel great about that.
Every so often I need a comfort food dish in my life.
A casserole that makes me feel like I’m putting on my favorite hoodie that smells like home. This beautiful green chile chicken and rice recipe does just that. The real treat for us dairy free folks is that it has a creamy taste thanks to the clever addition of mayo. It’s my secret weapon. You can add whatever vegetables you like or leave out the protein all together for a great side dish. Give this one a try the next time you’re staring at that leftover takeout rice and rotisserie chicken sitting in the fridge. It comes together in less than five minutes and is certainly worth the baking time.
Have you ever had the miracle that is green chile?