Chicken Serrano

Description
Makes 6 servings.

Ingredients

 * 4 tablespoons vegetable oil, divided
 * 8 chicken breast halves, skinned and boned
 * 1 cup uncooked rice
 * 6 green onions (green and white parts chopped separately)
 * 1 clove garlic, minced
 * 1 teaspoon salt
 * 2 cups chicken broth
 * 4 chiles serranos, separated
 * 1 large tomato, peeled and diced
 * 3/4 cup cilantro leaves, coarsely chopped
 * Juice of 1 lime

Directions
Heat 2 tablespoons oil in large skillet over medium heat until hot. Add chicken; cook until light brown on both sides. Remove chicken; set aside. To same skillet add rice; cook and stir about 3 minutes or until rice is lightly browned. Add white part of the onions and garlic; cook 1 minute. Add salt and broth. Bring to a boil; stir once or twice. Reduce heat. Arrange chicken on top of rice and insert 3 whole* serranos randomly into rice. Cover and simmer 15 minutes, or until rice is tender and liquid is absorbed. Heat remaining 2 tablespoons oil in small skillet until hot. Add green part of the onions and cook over medium heat 1 minute. Add tomato and the remaining serranos, finely chopped; cook 1 minute. Stir in cilantro and cook 1 minute longer. Remove from heat and add lime juice. Add green onion mixture to rice and toss lightly. Serve immediately with refried beans, if desired.