Recipe

Chicken Chili Rice with Cheese

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This recipe was entered in the contest for Your Best Savory Rice Dish
Chef
betteirene's Notes: I love recipes that cover all the nutritional bases in one pot. Sometimes I serve this as a filling for burritos, which I plate on a bed of shredded lettuce with sour cream and guacamole...
I love recipes that cover all the nutritional bases in one pot. Sometimes I serve this as a filling for burritos, which I plate on a bed of shredded lettuce with sour cream and guacamole or avocado on the side.

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Serves 4

2 tablespoons corn or other vegetable oil Ask a question about this ingredient

4 boneless, skinless chicken breast halves cut into bite-size pieces Ask a question about this ingredient

1 small yellow onion, diced Ask a question about this ingredient

1 fresh jalapeno pepper (optional), seeded and deveined (if desired) and chopped while wearing disposable latex gloves Ask a question about this ingredient

2 cups long grain white rice Ask a question about this ingredient

2 tablespoons chili powder Ask a question about this ingredient

2 teaspoons ground cumin Ask a question about this ingredient

1 teaspoon sugar Ask a question about this ingredient

6 Roma tomatoes, peeled and diced, or 1 can (14-15 oz.) diced tomatoes Ask a question about this ingredient

4 cups chicken stock or 4 tsp. chicken boullion dissolved in 4 cups water Ask a question about this ingredient

1 cup fresh or frozen corn kernels Ask a question about this ingredient

1 can (15 oz.) dark red kidney or black beans, drained and rinsed Ask a question about this ingredient

Salt and pepper, to taste Ask a question about this ingredient

1 cup shredded Monterey jack or chihuahua cheese, or queso fresco Ask a question about this ingredient

2 green onions, sliced (optional) Ask a question about this ingredient

1 tablespoon chopped fresh cilantro (optional) Ask a question about this ingredient

Warm flour tortillas Ask a question about this ingredient

Heat oil in a Dutch oven over high heat. Add chicken, onion, jalapeno and rice. Cook, stirring frequently, until rice turns milky white and chicken is halfway cooked.
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Turn heat down to medium-high. Stir in chili powder, cumin, tomatoes, stock, corn and beans. Bring to a boil, then turn heat to low. Simmer for 10 minutes, cover, turn off the heat and let stand for 10 more minutes. Taste, and add salt and pepper if needed.
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To serve, divide equally among four soup bowls or pasta plates. Sprinkle with cheese, green onions and cilantro with warm tortillas on the side.
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