Saturday, March 21, 2009

Chili Brown Rice with Chicken & Black Beans

Original Recipe from Charlotte Observer Wednesday, March 18th, 2009
1 tablespoon olive oil
2 cups uncooked brown rice
2 tablespoons chili seasoning
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups chicken broth
3 cups water
2 cups salsa
1 (15 oz.) can black beans, drained & rinsed
3 cups chicken, cooked & diced
1 small bag frozen corn
Juice of 1 lime
Grated Cheese

Heat oil in dutch oven over medium heat; add rice. Toast, stirring occasionally 3-4 minutes.

Reduce heat to low; push rise aside. Stir in chili seasoning, cumin, and oregano; toast 15 seconds. Gradually stir in chicken broth, water, and salsa. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 50 minutes to 1 hour.

Stir in beans, chicken, and corn. Cover; continue cooking 5 minutes. Turn off heat; let rest, covered, 4 minutes.

Serve with grated cheese.