Skillet Chicken with Mexican Green Rice
User Reviews
4.3
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
357 kcal
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Course
Main Course
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Cuisine
Mexican
Skillet Chicken with Mexican Green Rice
Description
Skillet Chicken with Mexican Green Rice combines seared chicken breasts with a zesty rice dish infused with green enchilada sauce and poblano peppers. The chicken is first browned on each side to create a golden crust and then gently cooked through as it simmers in a mixture of rice, water, and enchilada sauce with onions, garlic, and cumin. Fresh spinach and cilantro stirred in at the end add brightness and herbal notes, balancing the mild spice of the poblanos. The rice absorbs the moist flavors of the sauce and chicken, producing a satisfying, one-pan meal.
The dish offers a tender chicken breast with juicy, well-seasoned rice that has a subtle smoky and vegetal kick from the poblanos. Cooking the rice in the sauce mixture ensures it is evenly cooked and infused with savory depth. This skillet method is convenient and keeps cleanup minimal.
Serve this meal on its own or paired with a simple side salad or steamed vegetables if desired. The flavorful rice combined with protein makes it a complete, filling plate.
Choosing mild green enchilada sauce helps control the heat level while maintaining rich flavor. Poblano peppers are milder than jalapenos, so they add gentle warmth without overpowering. Stirring in fresh spinach toward the end preserves its vibrant green color and freshness. Stirring every five minutes prevents sticking and promotes even cooking of the rice.
Ingredients
- 4 chicken breast boneless skinless, 1 1/2 to 2 pounds
- salt
- black pepper
- 2 tablespoons canola oil
- 1 medium onion finely chopped
- 2 poblano pepper cored, seeded, and chopped
- 3 garlic finely minced, cloves
- 1 teaspoon cumin ground
- 2 cans cans (10-ounces each) Green enchilada sauce recommend mild for less heat
- 1 ½ cups long grain white rice
- 1 ½ cups water
- ½ cup cilantro chopped, fresh
- ½ cup spinach fresh, chopped leaves
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
- Poblano peppers are milder than jalapenos and usually found near them in stores; removing seeds and cores reduces heat further.
- Stir the rice mixture every five minutes during cooking to avoid sticking and ensure even rice tenderness.
- Choosing a mild green enchilada sauce helps keep the dish gently spiced.
- Fresh spinach and cilantro should be added at the end to maintain their color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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