Green enchilada sauce

Chicken breasts

Poblano pepper

Pepper jack cheese

1 Slice of bacon diced

Cubanelle pepper diced

1/2 Sweet onion diced

1 c Rice

1tsp Cumin

1/2 tsp Salt

1 3/4 c water or stock

1/2 Can rinsed black beans

Chopped Cilantro

Queso Fresco

Pour 1/2 of the enchilada sauce in a plastic bag add chicken refrigerate for at least an hour turn bag over once. Char the poblano on the grill or in the oven. When charred place the pepper in a bowl and cover tightly with plastic wrap. When cool enough remove the blistered skin and stem. Cut the pepper in half, scrape out the seeds and set aside.

For the rice add some oil to your pan and add the bacon cook 2 to 3 minutes and add the cubanelle and onion cooking until soft. Add the rice and cumin and salt stir for about 1 minute. Add your water, bring to a boil reduce to a simmer and cook until the rice is done.

While the rice is cooking heat your grill, grill chicken until just done. Add the poblano half on top and top with pepperjack cheese. Cook until the cheese is melted. When the rice is done pour in some of the leftover enchilada sauce, and beans and cover for a minute to warm. Add the cilantro and queso and serve