Skillet Chicken with Mexican Rice

This was quite tasty, and easy to make. I'm all about the combination of those two things.

* Note: If you’ve never bought poblano peppers, don’t be scared; I hadn't either. You can (or should be able to) find them next to the jalapenos at your local grocery store. They are more mild than jalapenos, but still pack a bit of a punch.

4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
Salt and pepper
2 tablespoons canola oil
1 onion, finely chopped
1 poblano pepper, cored, seeded, and chopped (the original recipe called for 2 peppers, but I think that would have made it too hot for younger kids. I think one pepper gave it plenty of taste and "kick".)
3 garlic cloves, finely minced
1 teaspoon ground cumin
2 (10 oz.) cans green enchilada sauce (I used mild)
1 1/2 cups long grain white rice
1 1/2 cups water
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh spinach leaves

Gently pat the chicken dry and season lightly with salt and pepper. In a large skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn’t sticking to the bottom.

Stir in the cilantro and spinach and season with salt and pepper to taste.

(Source: www.melskitchencafe.com)