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Cheesy baked casserole with green onions served with fresh microgreens and a side dish, baked in a cast-iron skillet.

Green Chile Rice (with Chicken)

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, Main Course
Cuisine American, Mexican
Servings 6
Calories 547 kcal

Ingredients
  

  • 1/2 cup pine nuts
  • 2 Tablespoons butter
  • 1 cup finely chopped onion
  • 1/2 pound peeled sweet potatoes grated using the food processor
  • 1 teaspoon chile powder
  • 1/2 teaspoon cumin
  • salt
  • 1 cup sour cream
  • 2 cups cilantro
  • 3 cups cooked brown rice
  • 2 cups shredded cooked chicken
  • 1 1/2 cups black beans drained and rinsed
  • 1 4-ounce can chopped green chiles
  • 2 teaspoons hot sauce
  • 1 cup Monterey Jack cheese shredded

Instructions
 

  • Preheat oven to 350°. Spread pine nuts on a rimmed baking sheet and toast until golden brown, about 5 minutes. Set aside to cool.
  • Heat the butter in a large, ovenproof skillet over medium-high heat. Reduce heat to medium, add onion, and cook until soft, about 5 minutes. Add the sweet potatoes, chili powder, cumin, and1/2 teaspoon salt. Cook until sweet potatoes are tender, about 5 minutes.
  • While the sweet potatoes are cooking, add the pine nuts, sour cream, and cilantro to a blender or food processor and puree until smooth.
  • Add the puree, rice, chicken, black beans, chiles, hot sauce, and salt to taste to the sweet potatoes in the skillet and mix well. Sprinkle the cheese on top. Bake for 30 minutes, or until bubbly and golden brown. Garnish with cilantro.

Nutrition

Calories: 547kcalCarbohydrates: 48gProtein: 26gFat: 29gSaturated Fat: 12gSodium: 282mgFiber: 8g
Keyword chicken skillet, green chile rice, green chiles, mexican inspired
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