Southwest Stuffed Chicken Poblano Peppers
Recipe courtesy of Dawn McClung
Sponsor: Bush’s Best
- 4 poblano peppers
- 2 Tbsp canola oil
- 2 large chicken breasts, diced
- 1/2 c rice
- 1/2 medium white onion, thinly sliced
- 1 c Bush’s Best® Easy Entrees™ Texas Ranchero® Pinto Beans
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp salt
- 2 1/2 c chicken stock
- 1 c shredded cheddar cheese
- freshly chopped cilantro
- lime wedges
- diced Roma tomatoes
- sour cream
- Wash, slice and de-seed the peppers and place them into a 9 x 13-inch baking dish; set aside.
- Add oil to a large sauté pan over medium heat and heat for 2 minutes.
- Cook chicken in sauté pan until it reaches an internal temperature of 165 degrees F, about 5 minutes.
- Add the rice and onions to the chicken and sauté an additional 2 minutes, until onions begin to sweat.
- Add the beans, seasonings and chicken stock to pan; stir and put on a lid. Reduce heat and cook for 20 to 25 minutes, stirring occasionally, until rice is tender.
- Preheat oven to 350 degrees F.
- Evenly divide the rice mixture between each pepper half. Sprinkle the cheese on each pepper. Bake for 25 to 30 minutes, until peppers are soft.
- Remove and serve with desired garnishes.
To make this vegan: Sub out the chicken for additional beans and chicken stock for vegetable stock; remove or sub cheese and sour cream.
To make this into soup: Dice the poblanos and sauté with the rice and onions, add 4 more cups of stock, simmer for 30 to 45 minutes and garnish with the cheese and other items.
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.