eatcakefordinner.blogspot.com
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.