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Author Notes: I love recipes that cover all the nutritional bases in one pot. Sometimes I serve this as a filling for burritos, which I plate on a bed of shredded lettuce with sour cream and guacamole or avocado on the side. —betteirene
- 2 tablespoons corn or other vegetable oil
- 4 boneless, skinless chicken breast halves cut into bite-size pieces
- 1 small yellow onion, diced
- 1 fresh jalapeno pepper (optional), seeded and deveined (if desired) and chopped while wearing disposable latex gloves
- 2 cups long grain white rice
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sugar
- 6 Roma tomatoes, peeled and diced, or 1 can (14-15 oz.) diced tomatoes
- 4 cups chicken stock or 4 tsp. chicken boullion dissolved in 4 cups water
- 1 cup fresh or frozen corn kernels
- 1 can (15 oz.) dark red kidney or black beans, drained and rinsed
- Salt and pepper, to taste
- 1 cup shredded Monterey jack or chihuahua cheese, or queso fresco
- 2 green onions, sliced (optional)
- 1 tablespoon chopped fresh cilantro (optional)
- Warm flour tortillas
- Heat oil in a Dutch oven over high heat. Add chicken, onion, jalapeno and rice. Cook, stirring frequently, until rice turns milky white and chicken is halfway cooked.
- Turn heat down to medium-high. Stir in chili powder, cumin, tomatoes, stock, corn and beans. Bring to a boil, then turn heat to low. Simmer for 10 minutes, cover, turn off the heat and let stand for 10 more minutes. Taste, and add salt and pepper if needed.
- To serve, divide equally among four soup bowls or pasta plates. Sprinkle with cheese, green onions and cilantro with warm tortillas on the side.
- This recipe was entered in the contest for Your Best Savory Rice Dish
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