05 May 2016

One-Pan Green-Chile-and-Lime Chicken and Rice

Things around here have gotten... Heavy, recently.

So! Here's a nice fluffy post to lighten the mood!

My youngest came home from daycare yesterday with a fever and promptly threw up on his high chair tray. I simultaneously threw my plans for today out the window. Our new plan was for Michael to take Keira to daycare, leaving sickie Declan and I to sleep in a little. And that was it: that was the whole plan.

Even that much didn't work out.

Declan was up at FOUR. FORTY. FIVE. Michael changed his diaper and gave him some milk in hopes that he'd go back to sleep, but it was not to be. So instead we all got up at normal time and Keira and Daddy left, earlier than usual, even. I took Declan down to our basement, where most of the toys are, but he didn't want to leave my lap. I had Jurassic World on the DVR and I turned it on because he's too young to get anything about it but I thought he'd like the dinosaurs, and he did. He sat on my lap with his head on my shoulder and my Miraculous Medal clenched in his fist -- for a sixteen-month-old, he sure has a devotion to Our Lady! -- and growled at the dinosaurs. And then he went to sleep. So at 7:05, he went down for his first nap.

The rest of our day proceeded thusly -- sleep, sit on Mommy and cry, sleep some more -- with the exception of one little venture out of the house: Trader Joe's. Where I saw these cute little cans of green chiles, which inspired our Cinco de Mayo dinner, One-Pan Green-Chile-and-Lime Chicken and Rice! (It may need a shorter name.)

It is so good, you guys. Like Chipotle, but without the e. coli! One simple warning: DO NOT ATTEMPT WITHOUT A PROPER MISE EN PLACE. You will be sorry, like I was the first time I made this.

Not shown: cubed chicken

One-Pan Green-Chile-and-Lime Chicken and Rice

1 lb. chicken breast, cubed
1 T. oil (I like avocado oil, but you do you)
Salt and pepper
4 green onions, chopped and separated (whites from greens)
3 cloves garlic, pressed or minced
1 and 1/2 cups chicken broth
4 oz. can chopped green chiles
Zest and juice from one lime
14.5 oz. can of black beans, rinsed and drained
2 cups Minute rice (must be Minute and not some longer-cooking kind!)
Cilantro, chopped, optional and to taste

Heat the oil in a large skillet over medium-high heat. Add the cubed chicken, season with salt and pepper, and sauté until cooked through. Add the green onion whites and the garlic for the last minute or so. Stir in the broth, the greens of the green onions, the green chiles, the lime zest and lime juice, and the black beans. Bring the mixture to a boil and add the rice, stirring in to immerse it as much as possible. Allow to boil for 30 seconds, then turn off the heat and put a lid on the skillet. Allow it to steam until the rice is soft; in my experience it takes about 6-10 minutes. (If the rice is still too al dente, turn it back on medium heat for 2-3 minutes and stir it to help the liquid absorb.) Then fluff it, add the cilantro, and serve.

It's a little monochrome -- trichrome? -- for my tastes, so I serve it with a big dollop of salsa on top. Maybe some sour cream? Avocado or guacamole? Cheese and lettuce, Chipotle-style? Again: you do you. And then come back and tell me how much you loved this. 😉

Updated to add: Trader Joe's Quick Cooking Brown Basmati rice is not the same as Minute rice. #askmehowiknow #crunchyrice #stilltasty

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