Chicken and Rice with Cilantro-Poblano Sauce

I just made this recipe. It is very flavorful but not too spicy. The huge chile looks scary but it is mild. It seems like a lot of steps but it goes together quickly and is YUM.

Chicken and Rice with Cilantro-Poblano Sauce

½ c chopped green onions, divided

¼ c fresh cilantro leaves

½ tsp sea salt, divided

¼ tsp black pepper, divided

1 (14 oz) can fat free, less sodium chicken broth, divided

1 poblano chile, seeded and chopped

2 garlic cloves, minced and divided

2 T olive oil, divided

1 (8 oz) package sliced cremini mushrooms

1 cup uncooked long grain rice

½ c water

1 tsp ground cumin

2 T chopped fresh flat leaf parsley

1 T butter

4 (6 oz) skinless, boneless chicken breast halves, cut into 1 inch chunks

Combine ¼ c green onions, cilantro leaves, ¼ tsp salt, 1/8 tsp pepper, ½ c broth, chile and 1 garlic clove in a food processor; process until blended.

Heat 1 T oil in a large skillet over medium high heat. Add ¼ c onions, mushrooms and remaining garlic to pan, saute 2 minutes. Add cilantro mixture, remaining 1 ¼ c broth, rice, ½ c water and cumin to pan; bring to boil. Cover, reduce heat, and simmer 25 min until liquid is absorbed. Remove from heat; cover and let stand 5 min; Add parsley to rice mixture.

While rice is cooking Heat remaining 1 T oil and butter in a large skillet over medium high heat. Sprinkle chicken with the remaining ¼ tsp salt and 1/8 tsp pepper. Add chicken to pan and cook until brown all over. Remove chicken from pan and add to the rice mixture. Fluff with a fork.