Uncle Ben's

Jalapeño White Chicken Chili with Long Grain Rice

Jalapeño White Chicken Chili with Long Grain Rice


Makes 4 servings

prep time 5 min

total time 20 min


  • 2 pkgs (each 250 g) UNCLE BEN’S® BISTRO EXPRESS® Long Grain & Wild Roasted Chicken Flavour
    2 tbsp (30 mL) canola oil
    1 small onion, chopped
    1/2 tsp (2 mL) each ground cumin and coriander
    1 1/4 cup (300 mL) no salt added chicken broth
    1/2 cup (125 mL) Salsa verde, or tomatillo salsa
    3-4 Chicken Breasts Fully Cooked and Sliced Chicken Breasts
    1 can (540 mL) white beans, drained and rinsed
    1 cup (250 mL) corn
    2 tbsp (30 mL) drained pickled and sliced jalapenos
    1 cup (250 mL) pre-shredded Monterey Jack cheese
    1/4 cup (60 mL) sour cream
    1/4 cup (60 mL) chopped fresh cilantro
    Tortilla chips, for serving


  • Heat oil in large skillet set over medium-high heat. Sauté onion with cumin and coriander for 2 to 3 minute or until softened. Stir in chicken broth and salsa; bring to a boil. Stir in chicken, white beans and corn; boil for 5 minutes. Remove from heat and stir in jalapenos then cheese.
  • Meanwhile, prepare rice according to microwave directions.
  • Serve chili topped with rice. Garnish with sour cream, cilantro and chips.


Add an extra tablespoon of pickled jalapenos for chilli that packs a serious punch!

nutritional information

per Serving, 1/4 of recipe

  • Calories


  • Fat


  • Carbohydrate


  • Fibre


  • Protein



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