A quick and easy weeknight meal. Using just one pot, and less than thirty minutes you have a complete Tex-Mex meal including: chicken, rice, and beans all in a flavorful green chili sauce.
I was going to do a dish for St. Patrick’s day, but I’m not a huge fan of traditional Irish food. So, I thought the next best thing would be a green dish. So…this is kind of a stretch, but I love me some Tex-Mex! So, we’ll do a green chili recipe, if you’ll allow me to stretch the whole “St. Patrick’s day/green” thing. I guess we can at least say it doesn’t have any green food coloring in it. 🙂
My family has been enjoying this recipe for over two years. It’s spread to even my sister making it too. It’s just too flavorful and easy not to love. Dice a few veggies, add some chicken and rice, and then simmer. EASY PEASY!
I was originally drawn to this recipe because it was a Tex-Mex recipe that naturally didn’t call for cheese. It seems most Tex-Mex dishes are dripping in cheese. So, I figured this one must be flavorful enough to not call for cheese…and it was!
I gravitate to one pot meals because I loathe dishwashing, especially since I don’t have a dishwasher. The less dishes, the better!
I also love one pot meals because that means I don’t have to worry about thinking of a side dish. A complete meal with one recipe is the best!
With no crazy ingredients, my kids gladly eat this too. #momwinning
If you’re wanting to make this cheaper, the original recipe called for chicken thighs, which is a less expensive cut of chicken. However, I enjoy chicken breasts more, so you’ll see that’s what I called for.
Enjoy this “green” dish during St. Patty’s season, or all year round like we do!
- 2 large chicken breasts, cubed
- Kosher salt and coarsely ground black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 poblano chile, stemmed, seeded, and chopped (use more or less according to your heat preference)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 14 ounces green enchilada sauce (be sure to find one that fits your specific allergens)
- 1 cup water (high elevations should add an additional ¼ cup)
- 1 cup white rice
- one 15 oz can of black beans, drained and rinsed
- ½ cup chopped fresh cilantro
- Heat 1 tablespoon of oil a 12″ skillet over medium-high heat. When very hot, season chicken with salt (and pepper if you can do it) and add the cubed chicken and cook for about 5 minutes or until golden on one side . Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the pan and allow to heat for about a minute. Add the chopped onions and peppers and cook for about 5 minutes or until the onions are translucent. Add the garlic and cumin and cook for about 1 more minute. Add the enchilada sauce, water, and rice and bring to a boil. Place the chicken, brown side up, on top of the rice. Reduce heat and cover. Cook for at least 20 minutes, stirring about every 5 minutes to prevent the rice from sticking to the bottom. When the rice and chicken are cooked through, it’s done (higher elevations will take longer, maybe even twice as long, so plan accordingly.) Stir in the beans and garnish with cilantro.
Adapted from: Our Best Bites