Happy Fiesta Friday, friends! How are you celebrating? Oh, you haven’t heard of it? It’s a new holiday I made up because 1) I have Mexican food on the brain and all I really want to do is face plant into this Mexican Chicken and Enchilada Rice and 2) The Trader Joe’s that’s 7 minutes away is opening today. Wanna celebrate with me?
We can share some Mexican Chicken and Enchilada Rice and eat Trader Joe’s Speculoos Cookie Butter by the jar full for dessert. Who’s in? Actually, we might have to hold off on the second. Because as much as I love cookie butter, I’m not a big fan of crowds. I’m actually kind of a hermit. I think my days in Paris, packed into a subway like a sardine and getting a whiff of B.O. strong enough to make my eyes water did me in. Did I just talk about B.O. right before introducing this recipe? Good gravy, I did. {{Awkward silence}}
So moving on, and quickly. If you’re a fan of Mexican cuisine, you definitely must keep this recipe on hand. Tender, juicy chicken breasts nestled in a sweet-spicy rice and sprinkled with cilantro for a quick one-dish meal that is muy bueno. Like that? Hey, I still remember something from my Spanish 101 class that I took all those years ago.
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 Tbsp canola oil
- 1 onion, chopped fine
- 2 poblano chiles, seeded and chopped
- 3 garlic cloves, minced (about 3 tsp)
- 1 tsp cumin
- 1 13.5-oz can green enchilada sauce
- 1¼ cups water
- 1 cup long-grain white rice
- ½ cup chopped fresh cilantro
- Season chicken with salt and pepper. Heat 1 Tbsp oil in large skillet over medium-high heat. Place chicken in pan and cook about 3 minutes per side. Transfer to a plate.
- Add onion, poblanos, and remaining 1 Tbsp oil to empty skillet and cook until softened, about 5 minutes.
- Stir in garlic and cumin and saute about 30 seconds.
- Add enchilada sauce, water, and rice and bring to a boil, scraping up any browned bits from chicken.
- Nestle chicken into rice mixture. Cover and cook over low heat, stirring every 5 minutes and turning chicken over once, until rice is tender and chicken is cooked through, about 20 minutes.
- Stir in cilantro and divide into 4 plates.
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Love anything Mexican food, so I’m right there with you ready to face plant into this! And cookie butter from the jar is right up my alley! 🙂
Serene @ House of Yumm recently posted…Strawberries & Cream Snack Mix
Thanks, Serene! I totally crave Mexican all the time and this is so yummy and easy.
This looks so yummy! I’m all about a jar of Trader Joe’s Cookie Butter…get me that spoon!
Kathleen @ Yummy Crumble recently posted…Peanut Butter Jelly Cookie Bars
Thanks, Kathleen! I’m totally craving some cookie butter right now. I might have to go fight the crowds at TJ’s and get a couple jars. 🙂
Erin, this is totally my kind of recipe: Easy. Healthy. Flavorful and Weight Watchers Friendly. I’m putting it on my short list of recipes to try very very soon!
martha@ simple-nourished-living recently posted…Weight Watchers Weekly Meal Plans Week #19
Hey Martha, thanks for visiting. Yes, this recipe is so wonderful and I love that it’s WW friendly. It’s definitely one of my favs. I’m anxious to hear how you like it!