â€œI like to serve this with a green salad and crusty bread. It's easy to prepare, so it can be served as an everyday meal or dressed up with your favorite glass of wine for dinner guests.â€� —Charlene Chambers, Ormond Beach, FL
3/4 cup chopped green onions, divided
1/4 cup fresh cilantro leaves
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, divided
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1 poblano chile, seeded and chopped
2 garlic cloves, minced and divided
2 tablespoons olive oil, divided
1 (8-ounce) package sliced cremini mushrooms
1 cup uncooked long-grain rice
1/2 cup water
1 teaspoon ground cumin
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon butter
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
3/4 cup grape or cherry tomatoes, halved
Cilantro sprigs (optional)
How to Make It
Combine 1/4 cup green onions, cilantro leaves, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup broth, chile, and 1 garlic clove in a food processor; process until blended.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 cup onions, mushrooms, and remaining garlic clove to pan; sauté 2 minutes. Add cilantro mixture, remaining 1 1/4 cups broth, rice, 1/2 cup water, and cumin to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Add parsley to rice mixture; fluff with a fork.
Heat remaining 1 tablespoon oil and butter in a large skillet over medium-high heat. Sprinkle chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; cut each chicken piece crosswise into 1/2-inch slices.
Heat 1 teaspoon olive oil in a small saucepan over medium-high heat. Add remaining 1/4 cup onions and tomatoes; sauté 2 minutes. Arrange 1 cup rice mixture on each of 4 plates; top each serving with 1 breast half and 2 tablespoons tomato mixture. Garnish with cilantro sprigs, if desired.
After using 3 pans and my food processor I was disappointed with the dish. (this is alot for me) it was too bland, which was a surprise considering all of the ingredients. If I made it again I would definitely add a jalepeno. I probably won't make it again though.
The rice part of this dish was incredible, really tasty and good. The chicken part needs to simply cook a different way, I say soak it in buttermilk in the fridge a few hours and then bake in the oven.
some changes made this recipe 5 star for me
1.i used chicken parts,that i pan seared before adding the rice and once it was added I cooked it TOGETHER.that makes a lot of difference
2.I omitted tomatoes and mushrooms-this dish doesn't benefit from it,and I'm a big fan of mushrooms,trust me!
I took the advice of some previous reviewers and seasoned up the chicken a little so it wasn't bland. I used the salt and pepper but then I also used garlic powder and chipotle powder and that gave it some good southwestern flavor to go with the poblano and cilantro. I also didnt have grape tomatoes so I used canned whole tomatoes and that made a pretty good sauce. I would say overall this was good, it just needed a tastier chicken. Poblano rice is yummy!
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