Creamy Poblano Rice with Chicken

Rice in risotto style with creamy texture and rich flavor. Adapted from Meals.com (Nestle).

Yield: 2 servings

1/4 cup onion, finely chopped
1 small Poblano pepper, finely chopped
1 (about 4 oz.) boneless, skinless chicken breast, cut into bite-size pieces
black pepper and salt
1/3 cup uncooked medium or short grain rice*
2 cups low-fat low-sodium chicken broth
5 tbsp. evaporated milk
2 medium baby bello mushrooms, sliced

*Arborio (risotto) rice will work great, but I used Chinese grain and beans mix (name on package is "Coarse Cereal Porridge" and ingredients is rice, millet, sorghum, black rice, crushed corn, red bean, red kidney bean, white kidney bean, job’s tears and glutinous rice), which I bought in the HMart.

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Spray and heat nonstick saucepan over medium heat. Add onion and pepper; cook, stirring frequently, for 2 minutes. Add chicken, black pepper and salt; cook, until chicken is lightly browned and no longer pink. Remove chicken mixture to bowl; set aside. Slightly brown mushroom slices, set aside.

Spray and heat nonstick saucepan over medium heat again. Add rice and small amounts of hot broth at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more. Once broth is gone, add evaporated milk, stirring until absorbed. The process will take between 25 to 35 minutes. When the rice soft, stir in reserved chicken mixture and roasted mushrooms.

1 serving (with rice) is about 243 calories

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