Spicy One-Dish Goodness: That Green Sauce Spicy Chicken and Rice...Featuring HEB's Primo Pick That Green Sauce
I’m so excited to announce my new partnership with Texas-based grocery chain HEB! Starting with today’s post, The Weekend Gourmet is going to be featuring one of their Primo Picks each month. Primo Picks are unique, tasty and cool products you likely have never heard of or tried before – some of them unique to HEB. Each month, I’ll introduce the featured product, share my thoughts, and showcase a recipe using the product as an ingredient. I’m kicking things off with an HEB-brand product: their addictive That Green Sauce.
That Green Sauce is a dip/sauce that is made from jalapenos and other ingredients. It is indeed green, and it packs quite a punch…more than I was expecting, actually! It’s labeled Medium on the jar, but I would personally place it more in the Hot category. It’s spicy, delicious, and addictive! You can eat it right out of the jar with tortilla chips for a snack, pour it over scrambled eggs at breakfast…or you can use it to create a spicy one-dish dinner! I decided to make a spicy version of a comfort classic: chicken and rice. My That Green Sauce Spicy Chicken and Rice is perfect for busy weeknights. Once you mix the ingredients up, the oven does the rest of the work. I used a double shot of That Green Sauce: to flavor the rice AND spread on top of each chicken breast to give the dish some extra kick.
That Green Sauce Spicy
Chicken and Rice
a Weekend Gourmet original
Step 1: Preheat oven to 375. Salt and pepper 1 lb. boneless chicken breasts. Brown chicken on both sides in a skillet with a bit of olive oil over med-high heat. Reserve while you assemble the rest of the dish. Combine the following ingredients in a large mixing bowl: 1 can reduced-fat cream of chicken soup, ½ cup HEB That Green Sauce, ¾ cup converted white rice, ¾ cup frozen corn kernels, 1/3 cup finely chopped onion, 1 tsp. cumin, 1 tsp. coriander, 1 tsp. dried chives, and 1 tsp. chili powder.
Step 2: Stir well to thoroughly combine and spoon into a 13x9 pan or a casserole dish. Place the reserved chicken breasts on top of the rice mixture, cover tightly with foil, and bake for 45 minutes.
Step 3: Remove the foil from the pan and spoon some That Green Sauce on top of each chicken breast and sprinkle with a generous amount of co-jack cheese. Salt and pepper to taste and place back in the oven for 15 minutes, until the cheese is bubbly. To serve, place some of the rice mixture on a plate and top with one of the cheese-topped chicken breasts.
This simple, comforting dish earned high marks from Michael…he said the spice level was perfect and asked for seconds. Husband-approved is always a good sign! For me, the heat of the sauce was tempered just enough by the other ingredients in the dish to notice the heat…but not enough for it to overpower. The rice is creamy, and I loved the addition of corn for texture and flavor.
The chicken stayed moist and juicy and was full of flavor thanks to a smear of That Green Sauce and the melted cheese on top. This recipe’s a keeper! You can find That Green Sauce at all Texas HEB grocery stores. It’s delicious and versatile, so you can bet I’ll be keeping a jar of it on hand in my kitchen at all times! I’m thinking it will make a great component for a really good tortilla soup this winter… Disclosure: HEB provided me with a jar of That Green Sauce to facilitate this post. My opinions are my own.