One thing that I am always on the look out for are quick dinners that I can throw together. I work till six and by the time I get home it is around six thirty. I hate eating late during the week and K has to be in bed by at least ten for work. Simple, easy and tasty are what I am looking for. This meal is perfect for a weeknight dinner after a long day at work. Next time I might even add in corn to mix it up a bit and a bit more spices.
2 tablespoons olive oil
2 boneless, skinless chicken breasts (cubed)
2 teaspoons chili powder
1 medium onion (chopped)
2 cups long-grain rice
2 cloves garlic (minced)
1½ cups chicken broth
1 (15 oz.) can black beans (drained and rinsed)
¼ cup green onions (chopped) (or 1/3 cup chopped fresh cilantro)
3 tablespoons salsa
Heat the oil in a dutch oven over medium-high heat. Add 1/2 onion and cubed chicken and 1 teaspoon chili powder. Cook for about 3-4 minutes. Add salsa and cook for about a minute more. Remove to a plate.
Add the other half of 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 chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.
After 10 minutes, add chicken to the pot along with the beans. Recover the pot and allow to cook 12 minutes longer.
Sprinkle the green onions on top of the chicken, beans and rice. Test a grain of rice – it should have no more than a hint of chalkiness at the center. 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.
Fluff the mixture with a fork and serve with salsa.