Red Chile Chicken and Rice with Black Beans

Click here for a PDF of this recipe without photos.

Recipe adapted from Rick Bayless Mexican Everyday

  • 2 Tb canola oil
  • 4 boneless, skinless chicken breast halves
  • Salt
  • 2.5 Tb ancho chile powder OR smoked paprika
  • 1 white onion, diced
  • 1 cup rice
  • 4 garlic cloves, minced
  • 1.5 cups chicken broth
  • 1 15-oz can black beans, drained and rinsed
  • ¼ cup chopped green onions
  • Salsa or hot sauce for serving

50 minutes before serving – heat oil in a heavy pot over medium-high heat.  Season the chicken breasts on both sides with salt and 1 Tb of the ancho chile powder or smoked paprika.  Brown the chicken in a single layer – 3 min per side.  Remove from pot and transfer to a plate.

40 minutes before serving – add the onion and rice to the pot.  Stir for about 5 minutes until rice is opaque.  Add the garlic and the remaining ancho chile powder or smoked paprika.  Cook one minute, then add broth and 1 tsp salt.  Stir mixture and bring to a boil.  Reduce heat to medium low and rightly cover pot.  Cook for 10 minutes.  Cut the chicken into 1 inch cubes.

22 minutes before serving – uncover the pot; add the chicken and beans.  Re-cover the pot and cook another 12 minutes.

10 minutes before serving – uncover the pot; add the green onions.  Test a kernel of rice.  If it is done or nearly done, remove from heat, cover tightly, and allow to steam for 10 minutes.  Fluff the rice mixture and serve with salsa.

2 Responses to “Red Chile Chicken and Rice with Black Beans”

  1. 1 Lorren August 19, 2014 at 11:56 PM

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