with poblano, pickled onion and lime crema
1. Melt 2 TBSP butter in a small pot over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Stir in rice, stock concentrate, 1 tsp Southwest Spice (you’ll use the rest later), 1/2 tsp turmeric, 2 cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 minutes.
2. While rice cooks, core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and thinly slice onions. Zest and quarter lime. In a small bowl, combine 1/2 of one onion, juice from half the lime, ½ tsp sugar, and a pinch of salt. Set aside to quick-pickle. In a separate small bowl, combine sour cream with a squeeze of lime juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, remaining onion, and a pinch of salt. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes.
4. Pat chicken dry with paper towels and season all over with salt and pepper. Once veggies are tender, add chicken to pan; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in 1 TBSP butter, remaining Southwest Spice, and a squeeze of lime juice until coated. Season with salt and pepper. Remove pan from heat.
5. To freeze, fluff rice, stir in lime zest and place in 9x9 baking dish. Top with chicken mixture. Drizzle with lime crema. Top with pickled onions if freezing for long term storage. Keep pickled onions in fridge if using within a week. Use saran wrap to get out air and cover with foil.
6. To reheat: Defrost overnight. Preheat oven to 400, remove saran wrap and recover. Cook for 20 minutes or until internal temp reaches 165. Top with pickled onions.
7. To serve immediately, layer ingredients in serving bowl instead of baking dish.
Can be served with tortillas, charro beans, and shredded cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 127 | ||
Calories from Fat: 102 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 31.3mg | 10 % | |
Sodium 218.3mg | 8 % | |
Potassium 145.8mg | 4 % | |
Total Carbohydrate 6.5g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 5.6g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 127
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