Creamy Poblano Chicken and Rice
2 tablespoons oil
1 small onion, finely chopped
1 poblano Chile pepper, finely chopped
8 fresh baby portabella mushrooms, chopped
½ teaspoon garlic, minced
¼ teaspoon black pepper
¼ teaspoon crushed red pepper
1 cup uncooked Riceland Long Grain Rice
1 cup chicken broth
1 (12 ounce can) evaporated milk
1 teaspoon salt
1 rotisserie chicken
- Heat oil over medium heat in a large non-stick saute pan. Add onion and poblano Chile pepper. Stirring frequently, cook for 2 mins.
- Add mushrooms and continue cooking for 2 mins. Stir in garlic, black pepper, and red pepper. Cook for an additional minute.
- Add rice, chicken broth, evaporated milk, and salt. Stir until combined. Bring to a boil then reduce heat to a simmer, stir and cover with a tight fitting lid. Let simmer for 15 mins or until rice is fully cooked.
- While the rice is cooking, shred the rotisserie chicken. When rice is fully cooked, stir in shredded chicken.
- Eat and Enjoy!