Skillet Chicken with Mexican Green Rice
*Note: if you've never bought poblano peppers, don't be worried! They are found right alongside the jalapeno peppers, usually, and are known to be milder than the jalapeno, especially if they are cored and seeded. They are as easy to work with as your regular ol' green or red pepper!
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
2 poblano peppers, cored, seeded, and chopped
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce (I recommend mild for those who don't want much heat)
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves
Gently pat the chicken dry and season lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.
In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five 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 to taste. Serve.