Name: Arroz Poblano (Poblano Rice)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 (1/2 cup) servings
Ingredients: 1 tablespoon vegetable oil; 3 boneless, skinless chicken breast halves; ½ cup chopped onion; 1 clove garlic, minced; 1 poblano pepper - roasted, seeded, chopped; ½ cup corn (frozen, canned, or fresh); 1 ¾ cups water; 1 tablespoon buttery spread; 1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice; 6 wedges Lime wedges, for serving

Directions

Step 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.

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Step 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.
Step 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.
Step 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.

Cook's Note:

To roast a poblano pepper, preheat oven to 500 degrees F (260 degrees C) and place poblano pepper on a foil-lined baking sheet. Bake, turning occasionally, until skin is charred, about 30 minutes. Place pepper in a paper bag for about 5 minutes to make skin removal easier.

Nutrition Facts

Per Serving:

229 calories; protein 16.3g; carbohydrates 25.2g; fat 5g; cholesterol 33.1mg; sodium 320.5mg. Full Nutrition

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Ingredients

Directions

Cook's Note:

Nutrition Facts

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Ingredients

Directions

Cook's Note:

Nutrition Facts