I felt like remixing the enchilada gravy and rice recipe to reflect my recent cravings: cilantro and lime.
2 C (dry) jasmine rice
8 cloves garlic, minced
1 onion, diced
1 green bell pepper, diced
2 TBS olive oil
3 large chicken breasts (boneless, skinless), diced
1 can black beans, drained and rinsed
1 can cream of chicken soup (make your own if you need to be dairy free, like me)
1 7oz can salsa verde
3-4 TBS cilantro paste (I buy a tube in the produce section of my grocery store)
4-5 TBS lime juice
Crushed red pepper
I put the rice (and necessary water) in my rice cooker with the garlic cloves and a dash of salt and pepper.
Sauté the onion and pepper until soft. Add the chicken, and season with a few dashes of the spices (easy on the crushed red pepper if you want it less spicy). When the chicken is nearly cooked add the black beans and a splash of lime juice. When the chicken had cooked through, add the salsa and cream soup. Stir until well mixed and let simmer for about 5 minutes.
Once your rice is done, add the cilantro paste, a few tablespoons of lime juice and extra salt (to taste), stir well. Savor how awesome it tastes, then remind yourself that you aren't just eating rice for dinner.
Mix the rice into the chicken gravy, or serve the gravy on top on the rice.