INGREDIENTS
1 1/4 cups
chicken broth
4
large chicken thighs (about 1-1/2 lb), skin and excess fat removed*
1
medium onion, chopped (about 1 cup)
1 clove
garlic, minced or pressed
3/4 cup
calrose rice**
1 4 ounce can
diced green chiles
1/2 tsp
oregano, crumbled
1 cup
frozen peas, thawed
1/4 cup
grated Monterey Jack cheese