Comfort food
Baked Jalapeño Popper Chicken & Rice
Our take on the cheesy bake: cook the rice first, then bring everything together under a golden top.
The Bubble’s take, inspired by @thebestrecipespot
Ingredients
- 1 cup dry long-grain white rice
- 2 cups low-sodium chicken broth (or the liquid amount on your rice package)
- 1½ lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 tbsp olive oil
- 2 jalapeños, seeded and diced; 2 garlic cloves, minced
- ½ tsp each onion powder, smoked paprika, salt and pepper
- 4 oz softened cream cheese and ½ cup sour cream
- 1 cup shredded cheddar and ½ cup shredded mozzarella
- 6 cooked bacon slices, crumbled; 2 sliced green onions
Method
- Cook the rice in the broth using the time and liquid ratio on its package; start with 2 cups broth for 1 cup rice if that is the package ratio. Meanwhile, heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
- Heat the oil in a skillet over medium-high heat. Add the chicken and dry seasonings; cook, stirring, until the pieces reach 165°F. Stir in the jalapeños and garlic for the final 2 minutes.
- Lower the heat. Stir the cream cheese and sour cream into the chicken until smooth, then fold in the cooked rice, half the cheddar and half the bacon.
- Spread into the baking dish. Top with the remaining cheddar and the mozzarella. Bake 15–20 minutes until bubbling and the center reaches 165°F.
- Finish with the remaining bacon and green onions. Rest for 5 minutes, then spoon into bowls.
