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Score! A dinner that all four kids will gladly eat. It is super flavorful and delicious. We even topped it with some sour cream- tasty, tasty. I should have made more!
chicken skillet with mexican green rice (adapted from Mel's Kitchen Cafe)
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
1 (4 ounce) can green chiles
3 garlic cloves, minced
1 teaspoon ground cumin
20 ounes green enchilada sauce (my favorite is Las Palmas, I get the 28 oz can, freeze the rest)
1 cup brown instant rice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves
Season chicken with salt and pepper. In a large 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, chiles and cook until the vegetables are softened. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce and rice, stirring to combine. Add the cilantro and spinach and stir to combine. Add the chicken. Cover the skillet and set the heat to low and cook for 15 to 20 minutes until the rice is tender. Be sure to stir every 5 minutes to ensure the rice doesn't stick to the bottom of the pan. Serve!
What I have to say- if you want to use white rice, the original recipe says to use 1 1/2 cups and also 1 1/2 cups water.
chicken skillet with mexican green rice (adapted from Mel's Kitchen Cafe)
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
1 (4 ounce) can green chiles
3 garlic cloves, minced
1 teaspoon ground cumin
20 ounes green enchilada sauce (my favorite is Las Palmas, I get the 28 oz can, freeze the rest)
1 cup brown instant rice
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves
Season chicken with salt and pepper. In a large 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, chiles and cook until the vegetables are softened. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce and rice, stirring to combine. Add the cilantro and spinach and stir to combine. Add the chicken. Cover the skillet and set the heat to low and cook for 15 to 20 minutes until the rice is tender. Be sure to stir every 5 minutes to ensure the rice doesn't stick to the bottom of the pan. Serve!
What I have to say- if you want to use white rice, the original recipe says to use 1 1/2 cups and also 1 1/2 cups water.
It doesn't get any better than opening your blog and discovering dinner on the first page! I wonder how much I'll need to adjust cooking time/liquid if I don't have instant rice.....
ReplyDeleteSimply go to Mel's Kitchen Cafe (the link is after the recipe title) and you can find out how to make it with long grain white rice- she uses 1 1/2 cups rice and adds 1 1/2 cups water to the recipe. Cooking time is the same. Enjoy!
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