Prep: 10 Mins Cook: 20 Mins
Take a trip to the Southwest with this rich and creamy chicken and rice dish. For a complete meal serve with ORTEGA Refried beans and your favorite steamed vegetables.

Southwest Sour Cream Chicken and Rice


  • 1 pound cooked chicken breast meat, diced
  • 3 tbls. vegetable oil
  • 1/2 cup chopped onion
  • 3 cloves garlic, chopped
  • 1 cup chicken broth
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 2 tbls. chopped parsley
  • 1 teaspoon coriander
  • 1 cup sour cream
  • 2 cups rice, cooked and kept hot


HEAT oil in medium skillet; cook onion until tender. Add garlic; cook for 2 minutes. Add broth; cook on high for 3 minutes. Reduce heat to low; add chicken, chiles, parsley and coriander. Cook for 3 minutes. Slowly add sour cream; heat thoroughly.

SERVE over steamed rice.
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