Red Chile Chicken and Rice

I am a big fan of the classic red beans and rice dish but I've never liked the acidity caused by the meat and the spices. This recipe has officially solved all of those problems! Hearty, comforting, and full of fiber, this dish is yet another one-pot-wonder recipe that only dirties one pan! It's made up of fluffy rice, red chile chicken, hearty black beans, and a punch of flavor from onions, cheese and tomatoes. It has a wonderful creamy flavor and is perfect for a weeknight meal when time is short and everyone is hungry. And don't worry about the exorbitant amount of chili powder - it's not spicy at all and creates a wonderful flavor (and an amazing red color). (Picture and recipe adapted from Mel's Kitchen Cafe.)

Ingredients:

• 2 Tbsp. canola oil, divided


• 2 large chicken breasts, cut into small 1-inch pieces


• 1 1/2 Tbsp. chili powder, divided


• 1 tsp. salt


• 1/2 medium onion, diced


• 3 cloves garlic, minced


• 1 1/2 cups rice


• 2 1/2 cups chicken broth


• 1 can red beans (can also use black or pinto)


• 1 can diced tomatoes (optional)


• Sour cream, cheese, green onions and cilantro for garnish

Heat 1 tablespoon oil in a medium-large pot over medium-high heat. Sprinkle chicken with 1/2 Tbsp. chili powder and salt. Place chicken in the pot, stirring occasionally until it is browned and cooked through (about 2-3 minutes). Remove the chicken to a plate. Add the second tablespoon of oil to the pot and saute the onion, garlic and rice. Cook on medium-low, stirring for several minutes until the rice begins to brown. Add the remaining 1 Tbsp. chili powder and the chicken broth. Bring to a boil, then reduce heat to medium-low and cover, cooking for 10 minutes.

Add the chicken, beans and tomatoes to the pot and stir everything to combine. Serve with shredded cheese, sour cream, green onions and cilantro on top.