Chicken And Rice Chile Verde - cooking recipe

Ingredients

1 chicken bouillon cube
vegetable oil cooking spray
4 large chicken thighs, about 1 1/2 pounds
1 medium onion, chopped
1 garlic clove, minced
3/4 cup calrose rice
1 (4 ounce) can diced green chilies
1/2 teaspoon oregano, crumbled
1 cup frozen green pea, thawed
1/4 cup monterey jack cheese, shredded

Preparation

Dissolve bouillon in 1 1/4 cups hot water; set aside. Heat large frying pan over high heat. Lightly coat inside of pan with cooking spray. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
Add onion and garlic to same pan; saute 30 seconds. Mix in rice, chiles, oregano and bouillon. Arrange chicken, in single layer, over top. Bring mixture to a boil, reduce heat to low and cover. Simmer 25 minutes.
Sprinkle peas over chicken. Cover and cook 5 minutes longer, or until liquid is absorbed. Remove from heat; let stand covered 10 minutes. Serve with cheese.