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Serves
6 servings
Ingredients
- 1 Tbsp. olive oil
- 1 poblano pepper, seeded and diced
- 1 yellow onion, diced
- 1 serrano pepper, seeded and minced
- 5 cloves garlic, minced
- 5 cups unsalted chicken broth or stock
- 3 Yukon gold potatoes, diced
- 2 large carrots, peeled and diced
- 1-2 cups shredded cooked chicken (like rotisserie chicken from our deli)
- ½ cup brown rice
- 1 bunch cilantro
- 1 lime, juiced
- 1 cup water
- 1 cup frozen peas
- 2 tsp. cumin
- Salt, to taste
- Black pepper, to taste
Directions
- Heat oil in a large skillet over medium high heat. Add diced poblano and onion. Saute for 5 minutes or until onions start to turn translucent. Add serrano and garlic and saute for 2 minutes more. Remove from heat and set aside to cool.