Chicken And Rice With Cilantro-Poblano Sauce Recipe

Name: Chicken And Rice With Cilantro-Poblano Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
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; saute 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.
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.
4
Heat 1 teaspoon olive oil in a small saucepan over medium-high heat. Add remaining 1/4 cup onions and tomatoes; saute 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.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Rice With Cilantro-Poblano Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Rice With Cilantro-Poblano Sauce

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