One Pot Jalapeño Popper Chicken and Rice
By using frozen vegetables and frozen rice, you can get this one-pot jalapeño chicken dinner on the table in under 30 minutes. The secret to this dinner recipe is the white miso, which makes this dinner taste like it's been cooking all day.
Equipment
- 2 one pot, stovetop
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts cut into one-inch pieces
- ½ onion finely chopped
- 1 can jalapeños not pickled, chopped with juice reserved
- 2 cloves garlic finely minced
- 1 cup water halved
- 8 oz cream cheese - I prefer lactose free by Green Valley Organics
- 2 tablespoons white miso
- 1 20 oz bag frozen brown rice
- 1 16 oz bag mixed vegetables
Instructions
- In a large pan with a tight-fitting lid, add the olive oil over medium-high heat and let heat for 1 minute. Add your chicken, leaving room between pieces for air to release, and cook for about 4 minutes until it has lightly browned. You may need to cook chicken in batches.
- Add the onions, stir into chicken, and cook for 2 minutes until the onion has softened. Add the chopped jalapenos and garlic, stir and cook until garlic becomes fragrant, about 30 seconds.
- Push chicken to one side of the pan and add a ½ cup of water, then add the cream cheese and miso, stir to combine, and make your sauce. Mix into the chicken until well combined and a sauce has been created.
- Add the brown rice and frozen vegetables, mix into sauce and the remaining ¼ cup of water, and turn the heat down to low.
- Cook on low for 10 minutes, until the rice and vegetables have heated, the chicken has cooked through, and the sauce has thickened.
Video
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