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
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Ingredients
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2 tablespoons
corn or other vegetable oil
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4
boneless, skinless chicken breast halves cut into bite-size pieces
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1
small yellow onion, diced
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1
fresh jalapeno pepper (optional), seeded and deveined (if desired) and chopped while wearing disposable latex gloves
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2 cups
long grain white rice
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2 tablespoons
chili powder
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2 teaspoons
ground cumin
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1 teaspoon
sugar
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6
Roma tomatoes, peeled and diced, or 1 can (14-15 oz.) diced tomatoes
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4 cups
chicken stock or 4 tsp. chicken boullion dissolved in 4 cups water
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1 cup
fresh or frozen corn kernels
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1
can (15 oz.) dark red kidney or black beans, drained and rinsed
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Salt and pepper, to taste
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1 cup
shredded Monterey jack or chihuahua cheese, or queso fresco
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2
green onions, sliced (optional)
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1 tablespoon
chopped fresh cilantro (optional)
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Warm flour tortillas
Directions
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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.
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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.
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To serve, divide equally among four soup bowls or pasta plates. Sprinkle with cheese, green onions and cilantro with warm tortillas on the side.
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