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!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 boneless (skinless chicken breasts, cut into 2 or 3 pieces each)
- Salt and pepper
- 2 tbsp olive oil
- 1/2 cup onion (finely chopped (about 1/2 an onion))
- 1/2 cup poblano pepper (cored, seeded, and chopped (about 1 poblano pepper))
- 2 garlic cloves (finely minced)
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 cup salsa verde
- 1+1/2 cup long grain white rice
- 3 cup chicken stock or broth
- 1/4 cup chopped fresh cilantro
- 1 cup chopped fresh spinach leaves ((optional))
- 1 cup shredded Monterey Jack cheese (or Pepper Jack for a spicier option)
Instructions
- 1
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.
- 2
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. Nestle the chicken back into the rice mixture.
- 3
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.