Spicy Chicken and Rice Bowl

For the chicken:

Cut the chicken in small pieces and add it into a medium size bowl. Cut the poblano pepper into about 2 inch size pieces and add it to the bowl. Add the pasilla ancho chili powder, olive oil, and salt. Stir together.

Heat a skillet on medium heat and add the chicken mixture. Stir together and continue stirring as it cooks. When the chicken is cooked (about 7 to 8 minutes) remove it from the skillet, put it into a small bowl and set aside. Keep the skillet on the stove (with the heat off) to use for the rice.

For the rice:

In the same skillet as the chicken was cooked in, add the olive oil and red onion. Stir and then add the garlic. Continue stirring as they cook for about 5 minutes. Then add the white rice, tomatoes, chipotle chili powder, cumin, dried oregano, water, and salt. Stir together. If the rice is looking a little dry, stir in a little bit more water. Add the chicken and cook for another 4 minutes or so until the chicken warms back up again.

Serve hot right out of the pan and top with shredded cheese and lettuce. A side of guacamole goes great with this dish too.