- 4 chicken breasts
- salt and pepper
- olive oil
- 1 chopped onion
- 2 chopped hot peppers (jalapeno or poblano)
- 3 cloves garlic
- 1 tsp. cumin
- 28 oz. green enchilada sauce
- 1 1/2 cups rice
- 1/2 cup chopped cilantro
Season chicken breasts with salt and pepper. Brown in olive oil in a skillet until almost fully cooked. Transfer chicken to a plate and set aside. Add onions and peppers to the skillet and cook until softened. Stir in garlic and cookie for another minute. Add cumin, enchilada sauce, and rice. Stir to combine. Bring to a boil and set the chicken breasts on top of the rice mix. Cover the skillets, set to low hear, and cook 15-20 minutes until rice is tender. Mix in cilantro and cook for one more minute. Serve immediately.
