This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"How beautiful it is to do nothing, and then rest afterward."
This brings back the flavors of Spain for me and I think you will really love this recipe. The poblano makes it a little spicier. If you like your meals a little milder, you can use a green bell pepper.
This is a slightly round, short grained rice with a high starch content. The grains have a pearly sheen. As arborio rice cooks, its starch is released into the cooking liquid to make a creamy, rich sauce. The rice is grown widely in Europe, especially in Italy, but also in Spain (where Calasparra rice is more commonly used). There are now many growers in the U.S that produce an excellent quality Arborio rice.
The term "risotto" actually refers to the Italian rice dish made with Arborio rice, although the two terms have become nearly synonymous.
Servings = 2 | Serving size =about 3 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well overnight in the refrigerator. Reheat gently.
|2 tsp||olive oil (divided)|
|8 ounces||boneless skinless chicken thighs (cubed)|
|1 medium||onion (diced)|
|1 medium||poblano pepper (seeded and diced)|
|1 large||rib celery (diced)|
|1/2 cup||arborio rice|
|1 15 ounce can||no salt added diced tomatoes|
|2 1/2 cups||water|
|1/2 tsp||ground cumin|
|1/2 tsp||chili powder|
|fresh ground black pepper (to taste)|
Place 1 teaspoon olive oil in a medium stainless steel skillet over medium heat. Add the chicken thighs and saute, stirring frequently, until browned on all sides. Remove to a plate.
Add 1 teaspoon olive oil to the skillet and add the onions. Saute, stirring frequently, for about 2 minutes, then add the poblano and celery. Continue sauteing until the onions are soft, about 5 minutes.
Add the rice and continue sauteing for 2 minutes.
Add the tomatoes, water, cumin, chili powder, salt, and pepper, and cook on medium-low for about 25 minutes or until the rice is done. (Taste it and if it still tastes grainy, it's not done.) Add water, 1/4 cup at a time, if it seems necessary.
Return the chicken and stir into the rice. Cook for two minutes.
Serving size = about 3 cups
Servings = 2
Amount Per Serving
|Calories 411||Calories from Fat 87|
|% Daily Value|
|Total Fat 9g||16%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 4g||17%|
|Vitamin A 12%||Vitamin C 104%|
|Calcium 8%||Iron 30%|
|Vitamin K 20 mcg||Potassium 736 mg|
|Magnesium 66 mg|