Arroz Poblano (Poblano Rice)

1. 1

   Preheat a large skillet over medium-high heat. Add oil and heat until shimmering. Add chicken breast, cook until completely cooked through and browned on both sides. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, tent loosely with foil to keep warm and set aside.

2. 2

   Return skillet to heat. Add onion and cook for 3-4 minutes, stirring occasionally. Add garlic and cook one more minute. Stir in roasted and chopped poblano pepper. Remove from skillet and set aside.

3. 3

   In same skillet, place corn, water, buttery spread (if using) and contents of rice package. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Add onion mixture back to skillet and toss together.

4. 4

   Place rice mixture on a serving platter. Slice chicken and place on top of rice (or chop into bite-sized pieces and stir into rice, then plate). Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.