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Calrose rice stands out as a favored variety for many, especially those with ties to California, where this rice was first cultivated. The unique sticky texture of medium-grain Calrose makes it a versatile choice for various dishes, from porridge to fried rice. In my pantry, you’ll always find a bag of Botan’s Calrose, ready to be transformed into delightful meals. Intrigued by the culinary possibilities, I decided to try my hand at a recipe featured on the back of the five-pound bag.
Despite being a loyal Botan Calrose consumer for over five years, I only recently took notice of a recipe for chicken and rice chile verde. I typically don’t rely on recipes printed on packaging, as I usually buy ingredients with specific meal ideas in mind. However, I realized that rice is truly a chameleon in the kitchen, which can adapt to countless dishes, including the one suggested on the bag.
The chicken and rice chile verde recipe appeared straightforward, demanding just nine ingredients, most of which were items already in my kitchen. The only additional purchase required was a can of diced green chiles.
Preparing the dish took about 40 minutes, making it an ideal option for a weeknight meal. The method is similar to other one-pot rice recipes: start by searing the chicken to render its fat, creating a foundational flavor. Once the chicken is golden on both sides, it is set aside while onions and garlic are sautéed until soft and aromatic. After that, simply combine the remaining ingredients: rice, oregano, chiles, and a chicken bouillon stock, placing the chicken back on top and letting everything simmer for 25 minutes.
After removing the pot from heat, I finished the dish by adding peas and a sprinkle of shredded Monterey Jack cheese, allowing the flavors to meld during a final 10-minute rest. The result was a cozy bowl of chicken and rice, dotted with peas and green chiles, topped with gooey cheese that made for an impressive presentation.
While the recipe is concise—necessary for fitting on a bag alongside nutrition facts—I made a few adjustments that I would suggest for others looking to enhance the dish. Notably, the recipe did not specify adding salt or pepper, so I seasoned the chicken generously with black pepper, garlic powder, and onion powder before cooking. Additionally, I felt that a single clove of garlic would not provide enough flavor for a four-serving dish, so I opted for two cloves, with the understanding that garlic lovers might enjoy even more. Although the recipe called for a bouillon cube, I plan to replace it with chicken stock next time to amplify the chicken flavor while reducing sodium content.
Overall, I found little to criticize. As a busy home cook seeking easy weeknight meals, this recipe checked all the boxes: it was simple to make, quick to prepare, and yielded a surprisingly rich flavor considering its straightforward approach. To elevate the dish even further, I might add garnishes like sour cream, sliced jalapeños, and chopped cilantro to bring out the flavors of the green chiles more prominently. As it stands, the recipe is delightful, and I foresee myself preparing it frequently during the colder months ahead.
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