This was quite tasty. I would make it again, but would probably just defrost some pre-cooked chicken and add it at the end with the corn and beans. I could also see myself making this vegetarian and using an additional can of black beans. As it was I only used about half of the meat the original called for. (which was plenty)
Here is how I made it.
- 2 boneless skinless chicken breasts (about 1 lb -I cut mine into a 4-5 pieces)
- 2 Tablespoons butter
- 1 sweet onion, diced
- 1 teaspoon garlic minces (or powder)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 1/2 cups brown rice
- 1 32 oz container chicken stock (4 cups)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups frozen corn
- 1 cup cheese (I used cheddar jack)
- cilantro (if desired - I forgot it and wasn't sad)
- salsa and sour cream for serving if desired (I tried it like that - it was OK, but not necessary in my opinion)
- In a large pot, saute the onions in butter until golden. Add chili, cumin, and garlic minces. Stir to combine.
- Add the rice and saute until rice absorbs the remaining oil. Add chicken stock. Bring to a simmer. Add chicken. (I'd actually wait to add the chicken until about 1/2 way done next time.) Cover and simmer for about 50 minutes (until rice is done, adding chicken after about 25 minutes -next time of course.)
- When rice is done, remove chicken, add beans, corn, cheese and cilantro. Heat through. Serve with chicken, adding sour cream and salsa if desired.