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Jazz up your chicken and rice with this
wonderful combination of flavors. Your guests and family will
come back for more!
Creamy Poblano Rice
- 3 tablespoons vegetable oil - divided
1 small onion, finely chopped
1 small poblano chile pepper, finely chopped
2 (about 8 ounces total) boneless, skinless chicken breast halves,
cut into bite-size pieces
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes or paprika (optional)
1 cup uncooked medium or short grain rice
3 1/2 cups chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated
1 (4-ounce) can mushroom pieces, drained
- Heat 2 tablespoons oil in large, nonstick
saucepan over medium heat. Add onion and chile pepper; cook,
stirring frequently, for 2 minutes. Add chicken, black pepper
and red pepper flakes; cook, stirring frequently, until chicken
is lightly browned and no longer pink. Remove chicken mixture
to bowl; set aside.
- Heat remaining oil in same saucepan over
medium heat. Add rice; stir to coat well. Microwave broth in
1-quart microwave-safe measuring cup on HIGH (100%) power for
3 1/2 to 4 minutes or until very hot.
- Add hot broth to rice small amounts at
a time, stirring constantly. Allow each addition of broth to
be absorbed before adding more. Once broth is gone, add evaporated
milk in the same manner, stirring until absorbed. The process
will take between 25 to 35 minutes. When the rice soft, stir
in reserved chicken mixture and mushrooms. Rice should be creamy,
Makes 4 servings.
Estimated Times: Preparation - 15 min |
Cooking - 50 min |
- Different brands of enchilada sauce may
have different heat levels. A hotter enchilada sauce can be used
if a spicier dish is desired.
- Sliced black olives may be added to the
Nutritional Information Per Serving (1/4
of recipe): Calories: 520 Calories from Fat: 220 Total Fat: 24
g Saturated Fat: 8 g Cholesterol: 70 mg Sodium: 1060 mg Carbohydrates:
54 g Dietary Fiber: 3 g Sugars: 11 g Protein: 21 g
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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