Favorite Menu Arroz Poblano (Poblano Rice) :: Tasty Recipes

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Arroz Poblano (Poblano Rice)

"Browned fowl, poblano pepper, onion and corn combo with Knorr® Fiesta Sides™ - Yellow Rice in this quick and tasty dish."

Ingredients :

1 tablespoon vegetable oil
three boneless, skinless fowl breast halves
half cup chopped onion
1 clove garlic, minced
1 poblano pepper - roasted, seeded, chopped
half cup corn (frozen, canned, or sparkling)
1 3/4 cups water
1 tablespoon buttery unfold (elective)
1 (5.4 ounce) package Knorr® Fiesta Sides™ - Yellow Rice
Lime wedges, for serving (elective)

Instructions :

Prep : 10M	Cook : 6M	Ready in : 25M

Preheat a massive skillet over medium-excessive heat. Add oil and warmth until shimmering. Add chicken breast, cook until absolutely cooked thru and browned on both facets. An on the spot-study thermometer inserted into the center should examine at the least 165 degrees F (seventy four degrees C). Remove chook from skillet, tent loosely with foil to keep heat and set aside.
Return skillet to heat. Add onion and cook dinner for three-four mins, stirring occasionally. Add garlic and cook one extra minute. Stir in roasted and chopped poblano pepper. Remove from skillet and set apart.
In same skillet, vicinity corn, water, buttery unfold (if using) and contents of rice package deal. Bring to a boil, cowl and reduce warmness. Simmer for 7 minutes or till water has been absorbed and rice is smooth. Add onion combination back to skillet and toss collectively.
Place rice mixture on a serving platter. Slice chicken and place on top of rice (or chop into bite-sized portions and stir into rice, then plate). Serve right away.

Notes :

To roast a poblano pepper, preheat oven to 500 ranges F (260 stages C) and region poblano pepper on a foil-coated baking sheet. Bake, turning once in a while, until skin is charred, about half-hour. Place pepper in a paper bag for about 5 minutes to make pores and skin elimination less difficult.

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