Skillet Chicken with Mexican Green Rice

Name: Skillet Chicken with Mexican Green Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 4 boneless skinless chicken breasts (1 1/2 to 2 pounds); salt and pepper; 2 tablespoons canola oil; 1 medium onion; 2 poblano peppers; 3 garlic cloves; 1 teaspoon ground cumin; 2 cans cans (10-ounces each) green enchilada sauce (I recommend mild for those who don’t want much heat); 1 ½ cups long grain white rice; 1 ½ cups water; ½ cup chopped fresh cilantro; ½ cup chopped fresh spinach leaves

User Reviews

4.3

81 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 Servings
Calories
357 kcal
Course
Main Course
Cuisine
Mexican

Skillet Chicken with Mexican Green Rice

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

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 cans (10-ounces each) green enchilada sauce (I recommend mild for those who don’t want much heat)
1 ½ cups long grain white rice
1 ½ cups water
½ cup chopped fresh cilantro
½ cup chopped fresh spinach leaves

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Instructions

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.
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.
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.
Stir in the cilantro and spinach and season with salt and pepper to taste. Serve.

Notes

Peppers: if you’ve never bought poblano peppers, don’t be worried! They are found right alongside the jalapeno peppers, usually, and are known to be milder than the jalapeno, especially if they are cored and seeded. They are as easy to work with as your regular ol’ green or red pepper!

Nutrition Information

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Serving 1 Serving Calories 357kcal (18%) Carbohydrates 50g (17%) Protein 22g (44%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 48mg (16%) Sodium 918mg (38%) Fiber 3g (12%) Sugar 8g (16%)