Skillet Chicken with Mexican Green Rice
adapted from: Mel's Kitchen Cafe originally from America's Test Kitchen 30-Minute Suppers

4 boneless, skinless chicken breasts

salt and pepper

2 Tbl. canola oil

1 onion, finely chopped

2 poblano peppers, cored, seeded & chopped

3 garlic cloves, minced

1 tsp. cumin

2 (10 oz.) cans mild green enchilada sauce

1 1/2 c. long grain white rice

1 1/2 c. water

1/2 c. chopped fresh cilantro

1/2 c. chopped fresh spinach leaves

Gently pat dry the chicken and season lightly with salt and pepper.  In a large, 12-inch skillet, heat oil over medium heat.  Brown chicken on each side until golden, but not cooked all the way through.  Transfer chicken to a plate and set aside.  In the hot skillet, add the onion and poblanos and cook 3-4 minutes or until softened.  Stir in the garlic and cumin and cook for 30 seconds.  Add the enchilada sauce, rice and water.  Stir to combine.  Bring to a boil and set the chicken in simmering rice mixture, nestling them in a bit.  Cover skillet, set heat to low and cook 15-20 minutes, until the rice is tender and most of the liquid has been absorbed and the chicken is cooked through, stirring every 5 minutes or so to ensure the rice isn't sticking to the bottom.  Stir in the cilantro and spinach and season with salt and pepper.  Serves: 4-6.