Saturday, February 20, 2010

Valentine's Day Dinner - Red Chile Chicken and Rice with Black Beans

We were both gone the week before Valentine's Day and Patrick was traveling again the next week, so we decided to make Valentine's Day pretty low key. In fact, I am pretty sure we decided on this meal because we just needed to pick up the green onions at the store on the way home from church. Patrick was super busy the whole weekend, doing taxes, studying and getting ready for another week of travel, but he did manage to take the time to make a homemade card. It was really sweet and I am so glad he decided to send those flowers six years ago. It is crazy that we have been together that long. I look forward to many more years with a man that always challenges me to be a better person and helps me to realize my full potential.

Valentine's Day

After a week of eating out every meal, this was the perfect solution. It was simple and tasted great. I don't think that we would ever be disapointed by something that involves rice, chicken and tomatoes. The dinner came together pretty quickly and since we usually have all the ingredients on hand, it would be a perfect weeknight meal.

Red Chile Chicken and Rice

Red Chile Chicken and Rice with Black Beans

2 tbsp. canola oil
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2.5 tbsp. chili powder, divided
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)
1 cup salsa, for serving

Heat the oil in large heavy pot over medium-high heat. Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.

Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.

Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans. Recover the pot and allow to cook 12 minutes longer.

Sprinkle the green onions on top of the chicken, beans and rice. Test a grain of rice – it should have no more than a hint of chalkiness at the center. If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes. If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.

Fluff the mixture with a fork and serve with salsa.

Source: Annie's Eats

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