Mexican Chicken and Rice in one pot with green onions, poblano peppers, and cilantro--it's a quick and easy weeknight meal!
Author: Lucy Brewer
4boneless, skinless chicken breasts
salt and pepper
1onion, finely chopped
1poblano pepper, stemmed, seeded, and finely chopped
3garlic cloves, finely minced
2cupsunsalted chicken broth
1 ½cupslong-grain white rice
1can green chilis
1tablespooncanned jalapeno slices
½cupchopped fresh cilantro
2tablespoonschopped green onions
Season chicken breasts with salt and pepper on both sides. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until hot.
Add chicken and brown on one side, about 5 minutes. Transfer chicken to a plate.
Heat remaining tablespoon oil in same skillet. Add onion and poblano and cook until softened, about 5 minutes. Add garlic and cook about thirty seconds. Add cumin, salsa verde, chicken broth, rice, green chilis, and jalapeno slices and stir until well mixed.
Bring to a boil, scraping up any browned bits of chicken from the bottom of the skillet. Place chicken on top of rice with browned side up and turn heat to low.
Cover and cook about twenty minutes, stirring rice frequently to sticking. Stir in cilantro and sprinkle green onions on top. Season with more salt and pepper to taste.
Recipe adapted from America's Test Kitchen 30-Minute Suppers.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.