I was helping my son make arroz con pollo for a Spanish class project when it occurred to me that the ingredient combination of this chicken-and-rice dish would make a terrific chicken burger.
Arroz con pollo burgers
3 tablespoons olive oil
1/2 cup chopped scallions
1 small jalapeno pepper, seeded and cut into 1/4-inch dice
1 small or 1/2 large poblano chili pepper, seeded and cut into generous 1/4-inch dice
1 tablespoon finely chopped garlic
1 teaspoon garlic powder, or to taste
2 tablespoons chopped cilantro
1 pound ground chicken breast
1 large egg white
1 cup cooked long- or medium-grain rice
Freshly ground black pepper
Heat 1 tablespoon of the oil in a medium nonstick saute pan or skillet over medium-heat. Add the scallions and stir to coat. Cook for 1 minute, then add the jalapeno and poblano peppers, garlic and a pinch of salt. Cook, stirring, for 4 to 5 minutes, until the vegetables soften. Remove from the heat; stir in the garlic powder and cilantro. Transfer the mixture to a clean plate to cool.
Preheat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil.
Transfer the cooled vegetables to a mixing bowl along with the ground chicken, egg white and cooked rice. Season lightly with salt and pepper. Gently mix the ingredients to combine thoroughly. Divide into four equal portions; roll each portion into a ball, then flatten it into a patty that’s about 3/4-inch thick.
Heat the remaining 2 tablespoons of oil on a griddle or in a large nonstick skillet over medium-high heat. Add the patties and cook until well browned, about 3 minutes. Turn them over and cook until browned on the second side; the patties will not be cooked through.
Transfer the patties to the prepared baking sheet, then bake them for about 8 minutes or until the internal temperature of the patties registers 165 degrees on an instant-read thermometer.
Nutrition information per serving: 250 calories, 29 g protein, 14 g carbohydrates, 8 g fat, 2 g saturated fat, 65 mg cholesterol, 150 mg sodium, 1 g dietary fiber, 1 g sugar