Mexican Chicken and Enchilada Rice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Chicken, Mexican
Serves: 4 servings
Ingredients
  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 Tbsp canola oil
  • 1 onion, chopped fine
  • 2 poblano chiles, seeded and chopped
  • 3 garlic cloves, minced (about 3 tsp)
  • 1 tsp cumin
  • 1 13.5-oz can green enchilada sauce
  • 1¼ cups water
  • 1 cup long-grain white rice
  • ½ cup chopped fresh cilantro
Instructions
  1. Season chicken with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat. Place chicken in pan and cook about 3 minutes per side. Transfer to a plate.
  2. Add onion, poblanos, and remaining 1 Tbsp oil to empty skillet and cook until softened, about 5 minutes.
  3. Stir in garlic and cumin and saute about 30 seconds.
  4. Add enchilada sauce, water, and rice and bring to a boil, scraping up any browned bits from chicken.
  5. Nestle chicken into rice mixture. Cover and cook over low heat, stirring every 5 minutes and turning chicken over once, until rice is tender and chicken is cooked through, about 20 minutes.
  6. Stir in cilantro and divide into 4 plates.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/mexican-chicken-enchilada-rice/