KitchenMagician's Recipe

CHICKEN CASSEROLE - CREAMY POBLANO RICE

Category: Chicken Casseroles

Makes 4 servings.

3 T. vegetable oil
1 onion, minced
1 poblano chile, minced
1 c. sliced button mushrooms
2 chicken breasts fillets, cut into bite-size pieces
1/4 tsp. black pepper
1/4 tsp. crushed red pepper flakes
1 c. short-grain white rice
3 1/2 c. chicken broth
3/4 c. light cream

Heat 2 T. Vegetable oil in a large saucepan over medium heat.
Add onion and chile; cook, stirring frequently, for 2 minutes.
Add mushrooms, chicken, black pepper and red pepper flakes.
Cook, stirring frequently, until chicken is lightly browned and no longer pink.
Transfer to a medium bowl; set aside.
Heat remaining oil in saucepan over medium heat.
Add rice; stir to coat well.
Heat chicken broth in microwave on HIGH for 3 to 4 minutes, or until very hot.
Add hot broth to rice in small amounts at a time, stirring constantly; allow each addition of broth to be absorbed before adding more.
Once broth is gone, add cream in the same manner, stirring until absorbed; the entire process will take 25 to 35 minutes.
When the rice is soft, stir in reserved chicken mixture; heat through; rice should be creamy, not soupy. Serve immediately.