Red Chile Chicken With Rice And Black Beans Recipe

Name: Red Chile Chicken With Rice And Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: NGREDIENTS; 2 tablespoons canola oil, divided; 2 boneless, skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces; 1 1/2 tablespoons chili powder, divided; 1 medium onion, diced; 1 1/2 cups rice; 4 cloves garlic, minced; 2 1/2 cups chicken broth; 1 (15 oz.) can black beans, drained and rinsed; 1/4 cup chopped green onions (about 3-4 green onions), roots and wilted outer leaves removed before chopping OR 1/3 cup chopped cilantro; Salsa and sour cream for serving

Servings: persons

NGREDIENTS
2 tablespoons canola oil, divided
2 boneless, skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces
1 1/2 tablespoons chili powder, divided
1 medium onion, diced
1 1/2 cups rice
4 cloves garlic, minced
2 1/2 cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions (about 3-4 green onions), roots and wilted outer leaves removed before chopping OR 1/3 cup chopped cilantro
Salsa and sour cream for serving

1
DIRECTIONS
2
Heat one tablespoon of the oil in a medium-large heavy pot over medium heat. Sprinkle the diced chicken breast with salt and 1/2 tablespoon of the chili powder. Place the chicken in the hot oil and brown , stirring and flipping occasionally, until browned, 2-3 minutes (the chicken doesn't need to be cooked all the way through because it will finish cooking later). Remove the chicken to a plate.
3
Add the second tablespoon of oil to the pot and add the onion and rice. Cook on medium-low, stirring for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1 tablespoon chili powder. Cook one minute, and then add the broth and salt (between 1/2 to 1 teaspoon) to taste. Stir well. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook for 10 minutes.
4
Add the chicken to the pot along with the beans, give it all a good stir. Recover the pot and cook on low for 10-12 minutes longer, taking care that the mixture isn't cooking to hot or else it will burn on the bottom.
5
Sprinkle the green onions and test a kernel of rice. It should be tender, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it's not cooked, cook for another 5 minutes or so, stirring and checking often to make sure the mixture doesn't burn.
6
Fluff the mixture with a fork and serve with salsa and sour cream.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: NGREDIENTS, 2 tablespoons canola oil, divided, 2 boneless, skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces, 1 1/2 tablespoons chili powder, divided, and more.

Yes, Red Chile Chicken With Rice And Black Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Chile Chicken With Rice And Black Beans

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