Mexican Chicken and Rice
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From the cookbook "Mexican Everyday" by Chicago restauranteur Rick Bayless. Very tasty and easy to prepare. Serve topped with salsa.
- Ready In:
- 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.
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