Skillet Chicken with Mexican Green Rice
A one-pan meal with chicken and rice simmered in a flavorful mixture of peppers, garlic, onions and spicy sauce. A delicious weeknight meal!
Servings 6 servings
- 2 boneless skinless chicken breasts, cut into 2 or 3 pieces each
- Salt and pepper
- 2 tablespoons olive oil
- ½ cup onion finely chopped (about ½ an onion)
- ½ cup poblano pepper cored, seeded, and chopped (about 1 poblano pepper)
- 2 garlic cloves finely minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1 cup salsa verde
- 1 ½ cups long grain white rice
- 3 cups chicken stock or broth
- ¼ cup chopped fresh cilantro
- 1 cup chopped fresh spinach leaves (optional)
- 1 cup shredded Monterey Jack cheese or Pepper Jack for a spicier option
Season the chicken on both sides with salt and pepper. Heat the olive oil in a 12-inch skillet (that has a tight-fitting lid) over medium-high heat. Add the chicken to the skillet and cook until browned on both sides, 2-3 minutes per side. You may have to do this in 2 batches. You don't want to cook the chicken all the way through here. Just give it some color! Transfer to a plate.
Add the onion and poblano to the now empty skillet. Add a touch more oil if necessary. Add a bit of salt and pepper and saute until softened, 5-7 minutes. Add the garlic and saute another 30 seconds. Add the cumin, salt, salsa verde, chicken stock, and rice and stir to combine.
Place a lid on top then turn heat down to medium-low and simmer for 15 minutes. Remove pot from the heat then let sit with the lid on for 5 minutes. Fluff rice and chicken then cilantro, spinach and cheese and stir. Let dish sit for 3-4 minutes to thicken and then serve.