Crafty Meggy

enjoying life while crafting and organizing

Guest Post ~ Tasty Thursday ~ Red Chile Chicken and Rice with Black Beans

on January 24, 2013

My sister is such a great cook! Her and her husband make a great team together! I LOVE this meal and am definitely going to give it a try soon!

****

I got this recipe from Annie’s Eats. She’s my favorite food blogger!! I don’t add green onions or salsa to this meal like she does. I like mine plain! My husband likes to add salsa though.

This is another really simple meal and again, it’s all made in one pan so it’s also easy to clean up!!

Red Chile Chicken and Rice with Black Beans

Ingredients:

2 tbsp. canola oil

2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)

2.5 tbsp. ancho chili powder, divided

1 medium onion, chopped

1 cup long-grain rice

4 cloves garlic, minced

1½ cups chicken broth

1 (15 oz.) can black beans, drained and rinsed

¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)

½-1 cup salsa, for serving

Directions:

Heat the oil in large heavy pot over medium-high heat.  Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder.  Place the chicken in the hot oil and brown on each side, 2-3 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 chili powder to the pot.  Cook for 1 minute, stirring, then add the chicken broth and salt to taste.  Stir well.  Bring the mixture to a boil, then reduce to a simmer on medium-low heat.  Cover and cook for 10 minutes.

Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans.  Recover the pot and allow to cook 12 minutes longer.

Sprinkle the green onions on top of the chicken, beans and rice.  Test a grain of rice – it should have no more than a hint of chalkiness at the center.  If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes.  If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.

Fluff the mixture with a fork and serve with salsa.

DSC_0679

***

Doesn’t it just look scrumptious?!! I’m excited to try it out!

Thanks for stopping by! Hope you have a wonderful Thursday! 🙂

Advertisements

I LOVE to hear from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: