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April 9, 2021

One Pot Jalapeño Popper Chicken and Rice

Name: One Pot Jalapeño Popper Chicken and Rice
Prep time: 10 min
Total time: 30 min
Yield: 4
Cuisine: American

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I will share this tidbit with you if you don't know me well. I spent much of my twenties in bars, drinking and eating bar food. Now that I am in my forties, bars, drinking, and eating bar food are no longer a vast part of my life. Now it's cannabis, Netflix, and foods that make my body feel nourished. I would love to have a casserole filled with fried jalapeno poppers. Still, if I did, my body would revolt, and I would get a flare, so I enjoy making foods that are good for my body but also will bring memories of some of my old favorites, including this Jalapeno Popper Chicken One Pot Meal.

This dinner is a favorite and perfect to enjoy with that weeknight joint, a glass of wine, or water (you do, you boo). The hardest part is browning the chicken, so feel free to use pre-cooked chicken and start on step 2.

You can skip the jalapenos if you don't like spice, but I highly suggest at least trying it with mild canned jalapenos or green chiles.

Use any frozen rice, I prefer brown, but white rice is good with this dish as well. If you ask, "hey Karolina, I don't have rice in the freezer. Can I just use pre-cooked rice?", "YES"! You can sub the rice with almost any cook grain. I enjoy this dish with bulgur and farro as well.

Then, when it comes to frozen veggies, I think mixed vegetables work excellently, but you can use anything that sounds good. I've done broccoli, cauliflower, and green beans. All tasted great with this recipe.

The one thing I would say you can't skip or change is the white miso. If you don't have any at home, please buy some. It lasts a long time and is excellent to have on hand whenever your dish needs some "oompf" or umami. Without the white miso, this quick dinner is blah. Then, you add the white miso, making this meal taste like it's been cooking for hours, so please do not skip it.

‍

Check out a few of my other quick meal recipe:

Quick Chicken or Tofu Yakisoba

Sweet and Spicy Ramen Noodle Stir-fry with Broccoli Rabe

‍

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.

Prep:

10 min

cook:

20 min

total:

30 min

Print It

Author:

Karolina Longoria

Ingredients

2 tablespoons olive oil
2 chicken breasts, cut into one-inch pieces
1/2 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 1/2 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 1/4 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.

‍

_{I'm Karolina}

Welcome to my kitchen.

Mains

One Pot Jalapeño Popper Chicken and Rice

This dinner is a favorite and perfect to enjoy with that weeknight joint, a glass of wine, or water (you do, you boo). The hardest part is browning the chicken, so feel free to use pre-cooked chicken and start on step 2.

You can skip the jalapenos if you don't like spice, but I highly suggest at least trying it with mild canned jalapenos or green chiles.

Use any frozen rice, I prefer brown, but white rice is good with this dish as well. If you ask, "hey Karolina, I don't have rice in the freezer. Can I just use pre-cooked rice?", "YES"! You can sub the rice with almost any cook grain. I enjoy this dish with bulgur and farro as well.

Then, when it comes to frozen veggies, I think mixed vegetables work excellently, but you can use anything that sounds good. I've done broccoli, cauliflower, and green beans. All tasted great with this recipe.

‍

Check out a few of my other quick meal recipe:

Quick Chicken or Tofu Yakisoba

Sweet and Spicy Ramen Noodle Stir-fry with Broccoli Rabe

One Pot Jalapeño Popper Chicken and Rice

Prep:

10

min

cook:

20

min

total:

30

min

Author:

Ingredients

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 1/2 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 1/4 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.

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_{I'm Karolina}

more about me

Comment

Did you love this? Let us know!

Mains

One Pot Jalapeño Popper Chicken and Rice

This dinner is a favorite and perfect to enjoy with that weeknight joint, a glass of wine, or water (you do, you boo). The hardest part is browning the chicken, so feel free to use pre-cooked chicken and start on step 2.

You can skip the jalapenos if you don't like spice, but I highly suggest at least trying it with mild canned jalapenos or green chiles.

Use any frozen rice, I prefer brown, but white rice is good with this dish as well. If you ask, "hey Karolina, I don't have rice in the freezer. Can I just use pre-cooked rice?", "YES"! You can sub the rice with almost any cook grain. I enjoy this dish with bulgur and farro as well.

Then, when it comes to frozen veggies, I think mixed vegetables work excellently, but you can use anything that sounds good. I've done broccoli, cauliflower, and green beans. All tasted great with this recipe.

‍

Check out a few of my other quick meal recipe:

Quick Chicken or Tofu Yakisoba

Sweet and Spicy Ramen Noodle Stir-fry with Broccoli Rabe

One Pot Jalapeño Popper Chicken and Rice

Prep:

10

min

cook:

20

min

total:

30

min

Author:

Ingredients

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 1/2 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 1/4 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.

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Comment

Did you love this? Let us know!

Add the brown rice and frozen vegetables, mix into sauce and the remaining 1/4 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.

_{I'm Karolina}