Chicken and Black Bean Rice Bowl

     I will be the first to admit that homemade Mexican food has always been a bit intimidating for me. Not because I didn't feel up for a challenge but more so for the fact that I just don’t have the time to immerse myself in a day long cooking extravaganza just to put a plate of food on the table! Most Mexican style recipes I’ve come across are accompanied by a large list of hard to find ingredients and recipes for sauces and add ins that are required to make the original recipe! I’d find myself halfway through reading the directions before I closed the book and focused my attention on a task less daunting.  I created this recipe in hopes of limiting the amount of Mexican take out my family was ordering while still being able to create something delicious and satisfying for my family to enjoy on a weeknight. I will admit that this recipe comes with a long list of ingredients, most of which you probably already have on hand, and quite a few steps but if you follow the order they are written, you can have this ready to serve in about 40 minutes. Not too shabby for a hearty weeknight dinner!

Serves 4

For the Chicken

1 lb. Skinless Boneless Chicken Breasts, cut into 1 inch cubes
1 T. Olive Oil or Canola Oil
2 tsp. Cocoa Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Dried Oregano
1 tsp. Garlic Salt
1/2 tsp. Chipotle Chili Powder (1 tsp if you like a bit more spice)
1/2 tsp. Salt
1/4 tsp. Cinnamon

For the Rice

1 Cup Basmati Rice, rinsed and drained
1 1/2 Cups Chicken Broth
1 T Tomato Pasta
1 T Butter
1/2 tsp Salt

Additional Ingredients

1 Red Bell Pepper, medium dice
1 Onion, medium dice
2 Garlic Cloves, minced
1/2 cup Chicken Broth
1 Can Black Beans, rinsed and drained
1/4 Cup Chopped Fresh Cilantro
3 T Olive Oil or Canola Oil, separated
Cilantro, Avocado, Lime and Sour Cream (for Serving)

     In a small bowl combine the cocoa powder through cinnamon to create the spice mixture. Add the chopped chicken, olive oil and spice mixture to a medium size bowl and toss well until the chicken is completely coated. Set aside on the counter and start the rice. 

     For the rice, add the rice, chicken broth, tomato paste, butter and salt to a medium size sauce pan. Bring the rice to a boil and then cover with a tight-fitting lid and reduce to a simmer. Simmer on low heat for 20 minutes. Remove from the heat after 20 minutes (if using an electric burner, move the pot to a cool spot on your stove top) and let sit in the pot for an additional 10 minutes without lifting the lid. After 10 minutes, fluff the rice with a fork. 

     While the rice cooks, heat a large Dutch oven over medium heat with 2 T olive oil. Once the oil is hot and shimmering add the chopped onion. Sauté for about 3 minutes until the onions begins to appear translucent then add the bell pepper. Continue to sauté for another 5 minutes until the vegetable start to take on a bit of color and become soft. Be careful not to let them get too dark, stir them frequently as they cook (hence the word sauté!) Next, add the minced garlic and continue to stir until the garlic becomes fragrant, about 1-2 minutes. Transfer the onion and pepper mixture to a separate bowl and add the remaining 1 T of olive oil to the Dutch oven. Once the oil is hot, add the spiced chicken in an even layer to the bottom of the Dutch oven and let in sit for a few minutes before stirring. This allows the chicken to develop a bit of a crust. After a few minutes stir the chicken to allow the other side to crisp up a bit. Once the chicken is fully cooked, about 5 minutes in total, return the onion mixture to the Dutch oven. Add the chicken broth to the pan and bring to a boil, scraping the bottom of the pan to get up those tasty little charred bits. Add the black beans and simmer the whole mixture on medium low heat for about 3 minutes, until the chicken broth has reduced by half. Remove from the heat and stir in the cooked rice and chopped cilantro. Fill a few bowls with heaping spoonfuls of the rice mixture and top with a big squeeze of fresh lime juice (try not to skip the lime as it brightens the dish and adds a ton of flavor), additional fresh cilantro, avocado and sour cream! Delish!