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Poblano Rice & Beans with Shredded Fajita Chicken

Poblano Rice & Beans with Shredded Fajita Chicken dish


6 poblano peppers

1/2 red onion, chopped

4 cups fresh spinach leaves, packed

1 bunch of cilantro, roughly chopped

4 garlic cloves, peeled

3 cups plus 3/4 cup chicken broth, divided

2 cups uncooked rice

2 tablespoons butter

2 tablespoons bacon drippings (or butter)

2 teaspoons salt

1 teaspoon black pepper

1 cup red pepper, chopped

3 large zucchini, spiralized

Ground black pepper, as needed

1 (14.5 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can pinto beans, rinsed and drained

1 (14.5 ounce) can old navy beans, rinsed and drained

1 (14.5 ounce) can sweet corn, rinsed and drained

3 pounds boneless skinless chicken breasts

2 packets (1.12 ounces each) fajita seasoning of choice


  1. Preheat oven to broil and move oven rack up to the top position.
  2. Place the poblano peppers on a foil-lined baking sheet and place on the oven rack, immediately under the broiler.
  3. Broil for 10 minutes on each side, then place the peppers in a large bowl and cover with foil.
  4. Allow to steam for about 5 minutes, then carefully remove the charred skins and seeds.
  5. Combine the poblano peppers, red onion, spinach leaves, cilantro, garlic cloves and 3/4 cup of chicken broth in a blender and puree.
  6. Set aside.
  7. Combine rice, butter, and bacon drippings in a very large saucepan over medium heat.
  8. Cook the rice until lightly browned.
  9. Add the poblano puree to rice and cook, stirring constantly, for about 5 minutes.
  10. Add the remaining broth, salt and pepper.
  11. Bring to a boil; reduce heat, cover and simmer 20-25 minutes or until rice is cooked.
  12. Add beans and corn, stir to combine, and then cover with a lid.
  13. Remove from heat and let stand 10-15 minutes.
  14. While the rice is cooking and cooling, add the chicken breasts to a large stock pot.
  15. Sprinkle evenly with 1 tablespoon of salt.
  16. Cover with water by an inch.
  17. Bring to a boil over high heat, then reduce the heat to a simmer.
  18. Cover and simmer for 15-16 minutes until chicken is done.
  19. Remove from the broth and shred.
  20. Sprinkle the fajita seasoning evenly over the chicken and continue shredding to combine.
  21. Add the remaining broth to moisten if needed, 1 tablespoon at a time.
  22. Serve the rice with the chicken, spiraled zucchini ribbons, and chopped raw red pepper.

by The Women Bloggers member Heather Disarro of Heather's Dish.