Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 4 tablespoons vegetable oil, divided
- 8 chicken breast halves, skinned and boned
- 1 cup uncooked rice
- 6 green onions (green and white parts chopped separately)
- 1 clove garlic, minced
- 1 teaspoon salt
- 2 cups chicken broth
- 4 chiles serranos, separated
- 1 large tomato, peeled and diced
- 3/4 cup cilantro leaves, coarsely chopped
- Juice of 1 lime
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Directions
Heat 2 tablespoons oil in large skillet over medium heat until hot. Add chicken; cook until light brown on both sides. Remove chicken; set aside.
To same skillet add rice; cook and stir about 3 minutes or until rice is lightly browned. Add white part of the onions and garlic; cook 1 minute. Add salt and broth. Bring to a boil; stir once or twice. Reduce heat. Arrange chicken on top of rice and insert 3 whole* serranos randomly into rice. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed.
Heat remaining 2 tablespoons oil in small skillet until hot. Add green part of the onions and cook over medium heat 1 minute. Add tomato and the remaining serranos, finely chopped; cook 1 minute. Stir in cilantro and cook 1 minute longer. Remove from heat and add lime juice. Add green onion mixture to rice and toss lightly. Serve immediately with refried beans, if desired.