Red Chile Chicken and Rice with Black Beans

The first time I saw this recipe, I knew it would be a winner. For starters, one of my favorite bloggers Elly blogged about this delish meal. Second, you really can’t go wrong with this blend of ingredients. I love ancho chile powder!! I actually stopped buying regular chile powder about a year ago. Ancho chili powder has a rich, smokey flavor. I also like that it doesn’t pack much heat. Even with my love of ancho chili powder, I prefer to scale back the chili powder when making this. Elly uses 2.5 Tbsp but I wanted a milder flavor that would accompany the salsa so I use more like 1.5 Tbsp, but more is good too!

I love how quick and easy this dish is. Its perfect for a week night, especially since its a one pot dish!

Red Chile Chicken and Rice with Black Beans

2 Tbsp. canola oil
1.25 – 1.5 lbs boneless, skinless chicken breast
1-2 Tbsp ancho chili powder, divided
1 medium onion, large dice
1 cup rice
4 cloves garlic, minced
1 1/2 cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions, or 1/3 cup cilantro
1/2 to 1 cup salsa, such as Roasted Tomato Salsa

Cut the chicken breast into 1″ pieces. Heat the oil in a medium-large heavy pot (with a lid) over medium-high heat. Season chicken chunks with with salt, pepper and 1 Tbsp of the ancho chili powder. Place the chicken in the hot oil and brown, 5-6 minutes . Remove to a plate, leaving behind as much oil as possible.

Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.

Add cooked chicken along with drained beans. Re-cover and cook 10 minutes longer.

Sprinkle the green onions (or cilantro) and test a kernel of rice.  It should  have no more than a hint of chalkiness at in the center, 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.

Source: adapted from Elly Says Opa, originally from Mexican Everyday by Rick Bayless