by betteirene
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my 44 recipes »
betteirene's Notes:
Expand2 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
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.
Ask a question about this stepTurn 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.
Ask a question about this stepTo serve, divide equally among four soup bowls or pasta plates. Sprinkle with cheese, green onions and cilantro with warm tortillas on the side.
Ask a question about this step
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
