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Red Chile Chicken and Rice with Black Beans


David and I just can’t get enough Mexican food, and I love finding new recipes to try.  I have heard such wonderful things about Mexican Everyday in the blogging world and I know I’m going to have to add it to my collection soon.  I came across this recipe and knew it would be something we would love.  We have never been “meat and three” eaters, and I love dishes like this that incorporate all the ingredients in one dish.  One-dish meals like this are also great because you can incorporate meat without having to eat a lot of it, which is definitely easier on the budget!  This was pretty easy to put together and took about 30 minutes, making it a perfect weeknight meal.  The rice was delicious.  It got toasted after cooking it for a short time before adding the broth, and it turned out so moist and fluffy- not dry at all, which can sometimes happen in dishes like this.  This dish was so full of flavor.  I love chili powder, and I loved having it in a dish where it played such a prominent role.  I will definitely be making this often!

Red Chili Chicken and Rice with Black Beans
Source: Elly Says Opa, who adapted it from Mexican Everyday by Rick Bayless

2 Tbsp. canola oil
4 boneless, skinless chicken breast halves (1.25-1.5 lbs. total)
2.5 Tbsp. ancho chili powder, divided
1 medium onion, large dice
1 cup rice
4 cloves garlic, minced
1.5 cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions, roots and wilted outer leaves removed before chopping (OR 1/3 cup cilantro OR 2-3 Tbsp. epazote or hoja santa)
1/2 to 1 cup salsa

Heat the oil in a medium-large heavy pot (with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1 Tbsp. of the ancho 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 1.5 Tbsp. 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.

Cut the chicken breast into 1″ pieces.  Add them to the pot along with the beans. Re-cover and cook 12 minutes longer.

Sprinkle the green onions 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.

Fluff the mixture with a fork and serve with salsa for each person to spoon on al gusto.

4 Responses

  1. Glad you liked this dish! I definitely think it will be in our rotation (what little of a rotation we have, lol), too!

  2. We love Mexican food too – in fact, I just made carnitas for the first time last night!

    I’ve seen/heard so many good things about that book, I should definitely check it out.

  3. This is a great cookbook and recipe! Looks perfect!

  4. I love Rick Bayless! This looks great.

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