A Dish for All Seasons!

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Make A Dish for All Seasons!

This rice is great as a main dish or as a side if you leave out the chicken. You can use any chicken that you may have left over in your refrigerator, make the chicken as needed in the recipe or substitute rotisserie chicken!  What a versatile dish!  Great comfort food for when the snow is falling outside or as a side at a backyard barbecue in the Spring or Summer!

Cheesy Chipotle Chicken and Rice

Ingredients

1 cup uncooked rice

2 1/4 cup chicken stock

1 teaspoon paprika

1/2 teaspoon chipotle powder(or adjust to desired spiciness) 

1 teaspoon garlic powder

1/4 teaspoon cumin

1/2 teaspoon salt

4 tablespoons butter

15 oz. can black beans, drained and rinsed

1 3/4 cup corn (frozen or canned)

1 2/3 cup cooked chicken (shredded)

2 cloves garlic

1/2 onion (yellow or red)

1/2 red bell pepper

About a cup Mexican cheese or Colby-Jack cheese

About 1/2 cup Sour Cream

Cilantro 

Directions

Combine the Rice, chicken stock, paprika, chipotle powder, garlic powder, cumin, salt, and one tablespoon of the butter. Bring to a simmer and reduce heat to low. Cover and cook for twenty minutes. Add the remaining butter, beans, corn, chicken, garlic, onion, and red bell pepper and turn the heat to medium high. Stir constantly until the onions are tender enough for your taste. You can stir in the cheese and sour cream or just use it as a garnish. Top with cilantro if desired. 

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