Tex-Mex Chicken and Rice
 
 
Ingredients
  • 1 cup uncooked rice
  • 2½ - 3 c Chicken Broth, divided
  • 1 lb Chicken breast fillets
  • Salt & Pepper - about 1 tsp each
  • 2 Tb Butter
  • 2 Tb Oil
  • 1 Onion, diced
  • 15 oz can Fire-Roasted Tomatoes with Green Chilies
  • 3-4 Chipotle Peppers
  • 15 oz can Black Beans, rinsed & drained
  • Toppings such as grated Cheese, Sour Cream, Black Olives, etc.
Instructions
  1. The first thing you are going to do is begin your rice.
  2. You will prepare this according to your brand's "rice:liquid" ratio, but instead of water you will use Chicken broth.
  3. Let this start cooking while you make the rest.
  4. Pat the chicken fillets dry with paper towels, and give them a good sprinkle of salt & pepper.
  5. In a large skillet, heat 1 tablespoon Butter and 1 tablespoon Oil over fairly high heat.
  6. Let the skillet get quite hot, but not hot enough for the butter to begin burning.
  7. Cook your chicken in the skillet, until golden brown on both sides. Add additional butter & oil if needed.
  8. It is not necessary for these to be 100% cooked through, just golden and mostly cooked.
  9. As they are cooked, set them aside on a plate. Cover with some foil, so they stay warm.
  10. Reduce the heat to low, and toss in the diced onion.
  11. While the onions saute, dice up the Chipotle Peppers.
  12. When the onions are golden and tender, pour in the can of Fire-roasted Tomatoes with Green Chilies.
  13. And add the Chipotle peppers. Give them a stir.
  14. Let those simmer together on low heat for about 5 minutes. In the meantime, slice up your chicken into ½ inch strips.
  15. Add the chicken to the skillet, along with the black beans (rinsed & drained), and ½ cup chicken broth.
  16. Stir it all together, and allow this to cook on medium heat until the chicken is cooked the rest of the way through, about 5 minutes or so.
  17. Turn off the heat, and stir in the cooked rice.
  18. Serve with shredded Colby-Jack cheese, Sour Cream, Black Olives, and anything else you like.
  19. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/tex-mex-chicken-and-rice/