Chicken and Rice with Cilantro-Poblano Sauce

This was one of those meals that is probably really good if you don't eat out often. But for me it seemed like one of those meals where you go to a Restaurant and get a meal from the "Healthy" Section. I wanted some cream sauce, I wanted some cheese. I thought the chicken was really bland the first day.

Left overs on the other hand, kicked ass. So we will have again. Not to mention D said it was easy.

Chicken and Rice with Cilantro-Poblano Sauce

I like to serve this with a green salad and crusty bread. It's easy to prepare, so it can be served as an everyday meal or dressed up with your favorite glass of wine for dinner guests. —Charlene Chambers, Ormond Beach, FL

3/4 cup chopped green onions, divided
1/4 cup fresh cilantro leaves
1/2 teaspoon sea salt, divided
1/4 teaspoon black pepper, divided
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
1 poblano chile, seeded and chopped
2 garlic cloves, minced and divided
2 tablespoons olive oil, divided
1 (8-ounce) package sliced cremini mushrooms
1 cup uncooked long-grain rice
1/2 cup water
1 teaspoon ground cumin
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon butter
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
3/4 cup grape or cherry tomatoes, halved
Cilantro sprigs (optional)

1. Combine 1/4 cup green onions, cilantro leaves, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup broth, chile, and 1 garlic clove in a food processor; process until blended.

2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1/4 cup onions, mushrooms, and remaining garlic clove to pan; sauté 2 minutes. Add cilantro mixture, remaining 1 1/4 cups broth, rice, 1/2 cup water, and cumin to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Add parsley to rice mixture; fluff with a fork.

3. Heat remaining 1 tablespoon oil and butter in a large skillet over medium-high heat. Sprinkle chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; cut each chicken piece crosswise into 1/2-inch slices.

4. Heat 1 teaspoon olive oil in a small saucepan over medium-high heat. Add remaining 1/4 cup onions and tomatoes; sauté 2 minutes. Arrange 1 cup rice mixture on each of 4 plates; top each serving with 1 breast half and 2 tablespoons tomato mixture. Garnish with cilantro sprigs, if desired.

Yield: 4 servings

CALORIES 501 (28% from fat); FAT 15.7g (sat 4.2g,mono 8.1g,poly 2.1g); IRON 5mg; CHOLESTEROL 102mg; CALCIUM 94mg; CARBOHYDRATE 45.7g; SODIUM 609mg; PROTEIN 42.1g; FIBER 3.8g

Cooking Light, JUNE 2008