Red Chile Chicken with Rice and Black Beans
- 2 Tbsp canola oil
- 2 boneless, skinless chicken, butterflied (1 1/4 to 1 1/2 lbs total)
- 2 1/2 Tbsp chili powder, divided
- 1 medium onion, large diced
- 1 cup long-grain white rice
- 4 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup green onions, chopped
- 1/2 to 1 cup salsa for serving (optional)
Heat oil in a medium heavy-bottomed pot (one with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1 tbsp chili powder. Cook the chicken in the hot oil until browned on each side, about 2-3 minutes. Remove chicken and set on a plate, leaving behind as much oil as possible.
Add the onion and rice to the pot. Cook while stirring until the rice turns from translucent and the onions have softened. Add the garlic and the remaining 1 1/2 tbsp chili powder. Cook one minute, until fragrant, and then add the broth. Season with salt to taste. Stir well to combine. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.
Meanwhile, cut the chicken breast into bite-sized pieces. Add them to the pot along with the beans. Stir well. Re-cover and cook 12 minutes longer.
Stir in the green onions and test a kernel of rice for doneness. It should have no more than a hint of chalkiness. Remove the pot from heat and let stand, covered, for 5-10 minutes. If the rice is not done when you test it, let it cook on the heat for an additional 5 minutes.
After letting it stand for 5-10 minutes, fluff the mixture with a fork and serve with salsa (optional).