Ingredients
NGREDIENTS
2 tablespoons canola oil, divided
2 boneless, skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces
1 ½ tablespoons chili powder, divided
1 medium onion, diced
1 ½ cups rice
4 cloves garlic, minced
2 ½ 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
Preparation
DIRECTIONS
Heat one tablespoon of the oil in a medium-large heavy pot over medium heat. Sprinkle the diced chicken breast with salt and ½ 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. 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. 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. 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. Fluff the mixture with a fork and serve with salsa and sour cream.
