Cheesy Spanish Rice With Chicken and Black Beans

Don't let the list of ingredients scare you. This is a great recipe for just everyday, as well as for invited quests. A real comfort food. I just put boneless, skinless chicken breasts into a food processor, pulse until ground. Be very careful, the chicken can turn into a paste very quickly.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb ground chicken
• 1  medium onion, chopped
• 1  jalapeno peppers or 1  serrano pepper, seeded and chopped
• 1  garlic clove, minced
• 1  cup converted rice
• 1 (28 ounce) can diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can chicken broth, divided
• 4  ounces  ortega chilies, diced
• 1  teaspoon cumin
• 1  teaspoon chili powder
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 (15 ounce) can black beans, drained
• 1 (11 ounce) can corn, drained
• 1  cup cheddar cheese, shredded

Directions

1. In a 12" skillet, heat oil over med. high heat. Add chicken, onion, jalapeño and garlic. Cook,stirring to break up meat until it is no longer pink and vegetables are softened.
2. Stir in rice, tomatoes with juice, paste, 1 Cup broth, chilies, cumin, chili powder, salt, and pepper. Bring to a boil, stirring occasionally.
3. Reduce heat to low, cover and cook till rice is tender, about 30 minutes.
4. Stir in beans and corn and continue cooking, covered, until beans and corn are heated.
5. Just before serving, stir in cheese. If needed, stir in some more of the chicken broth.