Red Chile Chicken with Rice and Black Beans

Name: Red Chile Chicken with Rice and Black Beans
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 5 Servings
Ingredients: 2 tablespoons canola oil; 2 boneless skinless chicken breasts; 1 ½ tablespoons chili powder; 1 medium onion; 1 ½ cups rice; 4 cloves garlic; 2 ½ cups chicken broth; 1 (15-ounce) (15-ounce) can black beans; ¼ cup chopped green onions; Salsa and sour cream for serving

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings
5 Servings
Calories
550 kcal
Course
Main Course
Cuisine
American

Red Chile Chicken with Rice and Black Beans

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

2 tablespoons canola oil divided
2 boneless skinless chicken breasts (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-ounce) (15-ounce) can black beans drained and rinsed
¼ 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

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Instructions

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.

Nutrition Information

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Serving 1 Serving Calories 550kcal (28%) Carbohydrates 70g (23%) Protein 42g (84%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 87mg (29%) Sodium 633mg (26%) Fiber 10g (40%) Sugar 2g (4%)