Chicken And Chili Rice

Ingredients:


1 palm size amount of jalapenos (chopped)
1 can of beans (black or kidney)
1 can of corn
2 chicken breasts (chopped)
Oil as needed (vegetable or canola)
2 cups converted rice
2 1/2 cups water
2 tbs chili powder
1 ts cilantro (fresh or gel)
1 ts cumin 
1 ts Salt
1 tbs butter / margarine

I like this recipe because it's fairly easy and lasts as a meal for a couple of days. In fact it only gets better as it stays in the fridge.

First cut up raw chicken. I prefer doing this before because it gives the chicken less of a shredded texture than if you cut it up after cooking it.

Fry it up with some oil on medium heat until cooked in medium frying pan.

Add rice, water and butter in medium pot bring to a boil. Cover and reduce heat to low or medium.

While rice is cooking (around 15 or 20 min), clean and chop jalapenos. I used canned ones because I didn't have any fresh ones.

Rince the beans and corn. You don't want that sludge that they put in the can interfering with the taste of the rest of the ingredients.

In large frying pan add oil, beans, corn, spices on medium / high.

 

 After around 5 min add chicken.

After another 5 min add rice. Cook for ten minutes.

You might have to add a little more water or oil to prevent sticking.

Enjoy!