Thanks to America's Test Kitchen for sharing a few recipes from their latest cookbook, Simple Weeknight Favorites.

Why this recipe works: There are too many versions of chicken and rice to count; most of them are bland and boring and require more time than we’re willing to spend on such a simple dish. Our recipe stands out from the crowd since it is both fast and flavorful.

Browning the chicken (we opt for flavorful thighs) in the skillet before adding the other ingredients is a step in the right direction, then we swap out the usual broth for a Mexican-inspired combination of convenient canned green enchilada sauce bolstered with onion, cumin, garlic, and chopped poblanos. Chopped cilantro added right before serving gives the dish a final burst of freshness (and a little more green). Be sure to gently stir the rice and chicken occasionally to prevent the rice from sticking to the bottom of the skillet. For more heat, you can add a minced jalapeño with the onion and poblanos in step 2.

If your family likes more heat, you can add a minced jalapeño with the onion and poblanos in step 2.

Ingredients

• 8 (3?ounce) boneless, skinless chicken thighs, trimmed
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped fine
• 2 poblano chiles, stemmed, seeded, and chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 (14?ounce) can green enchilada sauce
• 1 1/4 cup water
• 1 cup long-grain white rice
• 1/2 cup chopped fresh cilantro