Prep 10 mins
Cook 45 mins
From the cookbook "Mexican Everyday" by Chicago restauranteur Rick Bayless. Very tasty and easy to prepare. Serve topped with salsa.
- 2 tablespoons olive oil
- 1 1⁄2 lbs boneless skinless chicken breasts
- 2 1⁄2 tablespoons dried ancho chile powder
- 1 white onion, diced
- 1 cup long-grain white rice
- 4 garlic cloves, minced
- 2 cups chicken stock
- 1 (19 ounce) can black beans, drained and rinsed
- 1⁄3 cup green onion, chopped
- Heat the oil in a large saucepan over medium- high heat.
- Sprinkle both sides of the chicken with salt and 1 tablespoons chili powder.
- Lay in the hot oil in a single layer.
- Cook until browned, 2 to 3 minutes, then flip over and cook the other side for the same length of time.
- Remove to a plate, leaving behind as much oil as possible.
- When cool enough to handle, cut into 1-inch cubes.
- Add the onion and rice to the pot.
- Cook, stirring, 2 minutes, until the rice is opaque.
- Add the garlic and remaining chili powder.
- Cook, stirring, 1 minute.
- Add the broth and bring to a boil, stirring.
- Reduce the heat to medium-low and cover.
- Cook for 10 minutes.
- Add the chicken and beans and cook, covered, for 12 minutes.
- Uncover and sprinkle on the green onions.
- Test the rice to see if it is done.
- If not, cook for another 5 minutes.
- Let stand for 5 to 10 minutes to finish steaming the rice.
- Fluff the rice mixture with a fork.
- Serve with salsa or hot sauce.
excellent! i topped it with homemade pico de gallo for a nice and easy dinner. DH is honduran and described it as "a distorted, americanized version of mexican food." he loved it though!
thanks for posting.
made for the bargain basement tag game.