Arroz Poblano (Poblano Rice)

Name: Arroz Poblano (Poblano Rice)
Ingredients: 1 tablespoon vegetable oil; 3 boneless, skinless chicken breast halves; 1/2 cup chopped onion; 1 clove garlic, minced; 1 poblano pepper - roasted, seeded, chopped; 1/2 cup corn (frozen, canned, or fresh); 1 3/4 cups water; 1 tablespoon buttery spread (optional); 1 (5.4 ounce) package Knorr(R) Fiesta SidesTM - Yellow Rice; Lime wedges, for serving (optional)

10 ingredients

4 steps

Ingredients

1 tablespoon vegetable oil
3 boneless, skinless chicken breast halves
1/2 cup chopped onion
1 clove garlic, minced
1 poblano pepper - roasted, seeded, chopped
1/2 cup corn (frozen, canned, or fresh)
1 3/4 cups water
1 tablespoon buttery spread (optional)
1 (5.4 ounce) package Knorr(R) Fiesta SidesTM - Yellow Rice
Lime wedges, for serving (optional)

Directions

1

Preheat a large skillet over medium-high heat. Add oil and heat until shimmering. Add chicken breast, cook until completely cooked through and browned on both sides. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, tent loosely with foil to keep warm and set aside.
2

Return skillet to heat. Add onion and cook for 3-4 minutes, stirring occasionally. Add garlic and cook one more minute. Stir in roasted and chopped poblano pepper. Remove from skillet and set aside.
3

In same skillet, place corn, water, buttery spread (if using) and contents of rice package. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Add onion mixture back to skillet and toss together.
4

Place rice mixture on a serving platter. Slice chicken and place on top of rice (or chop into bite-sized pieces and stir into rice, then plate). Serve immediately.