Recipe

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• 2 tbsp olive oil
• 1 1/2 lbs boneless skinless chicken breasts
• salt
• 2 1/2 tbsp dried ancho chile powder
• 1 white onion, diced
• 1 cup long- grain white rice
• 4 garlic cloves, minced
• 2 cups chicken stock
• 1 (19 oz) can black beans, drained and rinsed
• 1/3 cup green onion, chopped

• 1 Heat the oil in a large saucepan over medium- high heat.
• 2 Sprinkle both sides of the chicken with salt and 1 tablespoons chili powder.
• 3 Lay in the hot oil in a single layer.
• 4 Cook until browned, 2 to 3 minutes, then flip over and cook the other side for the same length of time.
• 5 Remove to a plate, leaving behind as much oil as possible.
• 6 When cool enough to handle, cut into 1-inch cubes.
• 7 Add the onion and rice to the pot.
• 8 Cook, stirring, 2 minutes, until the rice is opaque.
• 9 Add the garlic and remaining chili powder.
• 10 Cook, stirring, 1 minute.
• 11 Add the broth and bring to a boil, stirring.
• 12 Reduce the heat to medium-low and cover.
• 13 Cook for 10 minutes.
• 14 Add the chicken and beans and cook, covered, for 12 minutes.
• 15 Uncover and sprinkle on the green onions.
• 16 Test the rice to see if it is done.
• 17 If not, cook for another 5 minutes.
• 18 Let stand for 5 to 10 minutes to finish steaming the rice.
• 19 Fluff the rice mixture with a fork.
• 20 Serve with salsa or hot sauce.