- 2 Tbsp. canola oil
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 Tbsp. ancho chili powder, divided
- 1 medium onion, chopped
- 1 cup long-grain rice
- 4 cloves garlic, minced
- 1½ cups chicken broth
- 1 (15 oz.) can black beans, drained and rinsed
- ¼ cup green onions, chopped
- salsa, for serving
1. Heat the oil in large heavy pot over medium-high heat.
2. Season the chicken breast with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and brown, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.
3. Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque.
4. Add the garlic and the remaining chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well.
5. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.
6. Add the chicken to the pot along with the beans. Recover the pot and allow to cook 12 minutes longer.
7. Sprinkle the green onions on top of the chicken, beans and rice. '
8. Test a grain of rice – if the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes. If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.
9. Fluff the mixture with a fork and serve with salsa.