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Red Chile Chicken and Rice with Black Beans

January 28, 2010 Print This Post Print This Post

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!

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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
2 Tbsp ancho chili powder, divided
1 medium onion, diced
1 cup rice
4 cloves garlic, minced
1 1/2 cups low-sodium chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions, or 1/3 cup cilantro
salt and pepper, to taste
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. Add chicken to hot oil. Season with with salt, pepper and 1 Tbsp of the ancho chili powder. Cook over medium-high until browned, 5-6 minutes. Remove to a plate, leaving behind as much oil as possible.

Add the diced onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add minced garlic and 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.

Test kernel of rice for desired doneness; cook more if needed. Top off with chopped green onions (or cilantro). Remove skillet/pot from heat and let it stand 5-10 minutes.  Serve with salsa, if desired.

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

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{ 2 comments… read them below or add one }

elly January 28, 2010 at 8:26 pm

So glad you liked it! Looks so good. Mmm.

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Cristina B. February 3, 2010 at 4:06 pm

Thanks for a new dinner recipe!! Can’t wait to try it!

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