Chicken and Rice with Cilantro-Poblano Sauce

4 Reviews
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4 servings
By Charlene Chambers, Ormond Beach, Florida
June 2008
RECIPE BY Cooking Light

“I 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

Ingredients

  • 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)

Nutritional Information

  • Calories 501
  • Caloriesfromfat 28%
  • Fat 15.7g
  • Satfat 4.2g
  • Monofat 8.1g
  • Polyfat 2.1g
  • Protein 42.1g
  • Carbohydrate 45.7g
  • Fiber 3.8g
  • Cholesterol 102mg
  • Iron 5mg
  • Sodium 609mg
  • Calcium 94mg

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews

Nanoeats's Review

emrick14
December 08, 2011
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.

SoniainTexas's Review

Nanoeats
May 09, 2010
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.

Uccella's Review

SoniainTexas
September 05, 2009
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!

emrick14's Review

Uccella
December 17, 2008
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!