Green Chili Chicken & Rice

2 lbs. boneless skinless breasts, cut into small portions
Salt & pepper
2 Tbsp. olive oil
1 onion, chopped
2 Poblano chile pepper, stemmed, seeded and chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 14-oz green enchilada sauce
1 cup water (add ¼ cup for high elevation)
1 cup rice
½ cup chopped fresh cilantro

Heat half of oil and add chicken in a large frying pan.  Cook for 5 minutes or until golden and crispy on one side.

Remove chicken from pan and heat remaining oil.  Add onion and pepper and sauté until translucent.  Add garlic and cumin and cook for 1 minute.  Add enchilada sauce, water and rice and bring to a boil.

Place chicken with brown side up on top of rice.  Reduce heat and cover.  Cook for 20 minutes, stirring every 5 minutes to prevent rice from scorching.  Remove from heat when chicken and rice are thoroughly cooked.  Add cilantro.

Serves 4-6