Chicken and Rice with Cilantro-Poblano Sauce

Ingredients

• 0.3 teaspoon pepper black divided
• 1 tablespoon butter 
• 0.8 cup cherry tomatoes halved
• 8 ounce cremini mushrooms sliced
• 14 ounce fat-free less-sodium chicken broth fat-free divided canned
• 0.3 cup fresh cilantro leaves fresh
• 2 tablespoons fresh flat-leaf parsley fresh chopped
• 2  garlic cloves divided minced
• 0.8 cup green onions divided chopped
• 1 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 2 tablespoons olive oil divided
• 1  poblano chile seeded chopped
• 1 cup rice long-grain uncooked
• 0.5 teaspoon sea salt divided
• 24 ounce skinless boneless chicken breast halves boneless skinless
• 0.5 cup water 

Equipment

• food processor
• frying pan
• sauce pan

Directions

1. Combine 1/4 cup green onions, cilantro leaves, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup broth, chile, and 1 garlic clove in a food processor; process until blended.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
3. Add 1/4 cup onions, mushrooms, and remaining garlic clove to pan; saut 2 minutes.
4. Add cilantro mixture, remaining 1 1/4 cups broth, rice, 1/2 cup water, and cumin to pan; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.
5. Remove from heat; cover and let stand 5 minutes.
6. Add parsley to rice mixture; fluff with a fork.
7. Heat remaining 1 tablespoon oil and butter in a large skillet over medium-high heat.
8. Sprinkle chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
9. Add chicken to pan; cook 5 minutes on each side or until done.
10. Remove chicken from pan; cut each chicken piece crosswise into 1/2-inch slices.
11. Heat 1 teaspoon olive oil in a small saucepan over medium-high heat.
12. Add remaining 1/4 cup onions and tomatoes; saut 2 minutes. Arrange 1 cup rice mixture on each of 4 plates; top each serving with 1 breast half and 2 tablespoons tomato mixture.
13. Garnish with cilantro sprigs, if desired.