Red Chile Chicken and Rice with Black Beans

There is not much that is fancy about this dish.  It isn't glamorous.  It might however, elevate your mood and soften any blows from a rough day.  This is my kind of comfort food.  Rick Bayless and I are on the same wavelength.

One of the great things about this dish is that it can be tailored to your mood.  Make it more spicy.  I bet it would be amazing with shrimp.  Add in some vegetables.

You will not be disappointed with this dish!

Red Chile Chicken and Rice with Black Beans

from Mexican Everyday by Rick Bayless

2 TBS of olive oil

1 1/2lbs of boneless, skinless chicken breast

2 1/2 TBS of ground ancho chile powder

1 medium onion, chopped

1 red bell pepper, diced

1 cup of rice

4 garlic cloves. minced

1 1/2cups of chicken broth

1 15oz can of black beans, rinsed and drained

Garnish:

4 scallions, chopped

1/2 cup of Chipotle Salsa

Heat the oil in a large heavy pot over medium high.  Sprinkle each side of the chicken using salt and 1 TBS of ancho chile powder.  Lay them in a single layer in the bottom of the pot to brown on each side, about 5-6 minutes total.  Remove and let them cool on a plate.

Add the onion, red pepper, and rice to the pot.  Stir for several minutes until the rice is translucent.  Add the garlic and remaining 1 1/2 TBS of chile powder and then cook for 1 minute more.  Add the broth and a bit of salt is using low-sodium salt.  Stir well.  Once the mixture comes to a boil, educe the heat to medium low and cover the pot for 10minutes.  In the meantime, cut the chicken into 1 inch cubes. Add the chicken and beans to the pot.  Re-cover and cook for 12 minutes more.  Uncover, test the rice to make sure it is done.  Add the scallions.  Re-cover the pot and let it stand off the heat for 5 minutes.  Serve with a spoonful of salsa and a few scallions. Enjoy!