Smoky Chicken and Poblano Rice Bowl

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A vibrant rice bowl inspired by Texan flavors, featuring sautéed chicken and smoky poblano peppers with citrus and fresh herbs. This Mexican-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, poblano peppers, long grain white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 medium poblano peppers
• 1 cup long grain white rice
• 2 cups chicken broth
• 2 tbsp olive oil
• 3 minced garlic cloves
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup long grain white rice until water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes until liquid is absorbed and rice is tender.
2. Step 2: While rice cooks, char 2 medium poblano peppers over an open flame or under a broiler, turning frequently until skins are blackened and blistered, about 5 minutes. Place in a bowl, cover with plastic wrap for 10 minutes, then peel off skins, remove seeds, and dice the peppers.
3. Step 3: Cut 1 lb boneless skinless chicken thighs into 1-inch pieces. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Sauté for 6-8 minutes until the chicken is golden and cooked through.
4. Step 4: Stir in the diced poblano peppers and cook for another 2 minutes to combine flavors.
5. Step 5: Fluff the cooked rice with a fork and stir in 2 tbsp lime juice and 1/4 cup chopped cilantro.
6. Step 6: Serve the chicken and poblano mixture over the cilantro-lime rice.