Skillet Chicken with Mexican Green Rice

Skillet Chicken with Mexican Green Rice puts boneless skinless chicken breasts, Salt and pepper and canola oil at the center of a chicken recipe and finishes in about 40 minutes, enough for 6 Servings.

• Yield 6 Servings
• Ready in 40 minutes
• Prep 15 minutes
• Cook 25 minutes

Ingredients

• 4 boneless skinless chicken breasts (1 1/2 to 2 pounds)
• Salt and pepper
• 2 tablespoons canola oil
• 1 medium onion (finely chopped)
• 2 poblano peppers (cored, seeded, and chopped)
• 3 garlic cloves (finely minced)
• 1 teaspoon ground cumin
• 2 cans (10-ounces each) green enchilada sauce (I recommend mild for those who don’t want much heat)
• 1 1/2 cups long grain white rice
• 1 1/2 cups water
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped fresh spinach leaves

Instructions

1. Gently pat the chicken dry and season lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.
2. In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit.
3. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.
4. Stir in the cilantro and spinach and season with salt and pepper to taste. Serve.

Give it a minute off the heat, then serve it while it is still hot.