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| http://www.yammiesnoshery.com/2013/10/cheesy-chipotle-chicken-and-rice.html | |||||
| Ingredients: | |||||
| 1 Cup | Rice, Uncooked | ||||
| 2 1/4 Cup | Chicken Stock | ||||
| 1 Tsp | Paprika | ||||
| 1/2 Tsp | Chipotle Powder | ||||
| 1 Tsp | Garlic Powder | ||||
| 1/4 Tsp | Cumin | ||||
| 1/2 Tsp | Salt | ||||
| 15 Oz | Black Beans, Drained | ||||
| 1 3/4 Cup | Corn | ||||
| 1 2/3 Cup | Chicken Breast, Cooked and Shredded | ||||
| 2 Cloves | Garlic | ||||
| 1/2 | Onion | ||||
| 1/2 | Bell Pepper, Red | ||||
| 1 Cup | Cheese, Mexican; Shredded | ||||
| 1/2 Cup | Sour Cream | ||||
| Cilantro | |||||
| Directions: | |||||
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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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