Go Back
Red Chili Chicken and Rice

Red Chile Chicken and Rice

Meghan
Red Chili Chicken and Rice is a simple chicken and rice dish with classic Mexican flavors. A filling healthy meal quick enough for weeknights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexcian
Servings 2

Ingredients
  

  • 1 tablespoon canola oil
  • 2 boneless, skinless chicken breast halves
  • 1 1/4 tablespoons ancho chili powder (divided, see note)
  • 1/2 medium onion (large dice)
  • 1/2 cup rice
  • 2 cloves garlic (minced)
  • 3/4 cup chicken broth
  • 7.5 ounces black beans, drained and rinsed (optional)
  • 2 tablespoons chopped green onions (roots and wilted outer leaves removed before chopping)
  • salsa (for serving)

Instructions
 

  • Heat the oil in a medium heavy pot (with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1/2 tablespoon of the ancho chili powder. Place chicken in the hot oil and brown on each side, 2 - 3 minutes. Remove to a place, leaving behind as much oil as possible.
  • Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 3/4 tablespoon ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well.
  • When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.
  • Cut the chicken breast into 1" pieces. Add them to the pot along with the beans, if using. Recover and cook 12 minutes longer.
  • Sprinkle the green onions and test a kernel of rice. It should have no more than a hint of chalkiness in the center, in which case you place the cover back on, remove it from the heat and let stand 5 - 10 minutes. If it's not cooked, cook for another 5 minutes or so (at this point I added a tad more chicken broth because I think my pan was too big and the added surface area caused more of the liquid to evaporate; if you use the right size pan this should be fine).
  • Fluff the mixture with a fork and serve with salsa.

Notes

Regular chili powder is fine.
Source: Adapted from Elly Says Opa!, originally from Mexican Everyday by Rick Bayless
You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, gluten free, main dish, mexican