Monday, August 3, 2009

Creamy Poblano Rice with Chicken

I found this recipe in the Nestle website and thought it sounded pretty good, sure enough it was delicious! I've made it several times since then and I love the flavors and the creaminest of the rice. It may not look as appealing on the picture but I'm sure you'll love the taste!

For this recipe you'll need Poblano peppers (pictured above). These are large (around 4-7" long, 2-3" wide)mild chili peppers that are dark green in color. The plate they are on is about 8 inches long so that showes you how large they are. They are very popular so you'll most likely find them in your local grocery store. This is the type of pepper you would use when making Chiles Rellenos (Stuffed Peppers) of my future posts.

Note: I copied the ingredients exactly as they show on the Nestle site. However, when I make it, I don't add the pepper flakes or paprika.

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 can (12 fluid ounces) evaporated milk
1 can (4 ounces) mushroom pieces, drained (optional)

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, not soupy.
***Note: As I mentioned before, poblano peppers are mild but sometimes they might be just a little spicy. I recommend wearing a glove when cutting it just to make sure your hands don't get irritated.

1 comment:

  1. Loved this recipe! I added shredded cheddar cheese to the top on mine. My picky kids and husband loved it. The only thing they said would make it better is some cheddar mixed into the rice as well.