Ingredients

The following ingredients have 6 Servings
  • 4 chicken breasts, boneless (boneless thighs would work as well)
  • 1 cup rice (long grain works best)
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 poblano pepper, chopped (bell pepper will work as well)
  • 1/2 cup chopped onion
  • 1 cup corn, frozen and thawed (fresh or canned drained will work)
  • 2 garlic cloves, chopped
  • 1 14.5 ounce can black beans, drained
  • 1 14.5 ounce can roasted diced tomatoes, drained
  • 1 cup red enchilada sauce, store bought
  • 1 cup chicken stock
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instruction

  • In small bowl combine chili powder, cumin, garlic powder and 1/2 teaspoon salt.
  • Sprinkle chicken breasts with half of mixture.  Reserving half of spice mixture for rice. 
  • Heat large skillet over medium high heat.  Add olive oil until hot and just beginning to smoke.
  • Sear chicken breasts on each side for about 3-4 minutes.  They will not be cooked through but will continue to cook with rice mixture.  Remove from pan and set aside.
  • In same hot skillet add onion, pepper and garlic. Saute for 2-3 minutes until just tender.  
  • Add black beans, corn, tomatoes, uncooked rice, enchilada sauce, remainder of spice blend and chicken stock.  Bring to a simmer and stir.  NOTE: This is a great time to taste.  More chili powder, more salt?  I almost always add more cumin !
  • Nestle par cooked chicken breasts on top.  Cover and cook 20 minutes or until chicken is cooked through and no moisture remains in the pan.  (NOTE: Stir at least twice. Moving your spoon around the chicken breasts to keep rice from sticking to pan.
  • Top with cheese if desired along with sour cream and salsa!