One-pot Chipotle Chicken, Rice and Beans

This sort of meal materializes when I feel lazy… so lazy that I don’t want to use more than one pot… Mostly for the implications multi-pot usage has on clean up times.

Here are the ingredients I used:
1.5 lbs chicken breast sliced
1 can black beans
1 can kidney beans
1/2 yellow onion, chopped
2 cloves garlic, minced
1 chipotle chili in adobo, minced
1 3/4 cup minute brown rice
2 tsp coriander
2 tsp cumin
2 tsp chipotle chili powder
2-3 cups chicken stock
Salt and pepper
Vegetable oil
1 lime
Chopped cilantro

Start by sautéing the onion in a dab of veggie oil over medium heat until translucent (3-4 min), and then stir in the minced garlic and minced chiles. Cook for one minute, stirring.

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Add the beans and spices, and stir until the beans are coated, and the mixture is effervescent.

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Using one of my new favorite techniques, create a well in the mixture, season the chicken, and brown the meat in the center of the pan.

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Just cover the bean and chicken mixture with stock (about 2.5 cups), and simmer, uncovered for 5 minutes (…or so, you cant really go wrong at this point).

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Add the rice, stir, cover, and simmer for at least 10-20 minutes (or generally follow the instructions on the rice container). The resulting mixture should be fluffy and hearty, with a strong scent of chile’s and cumin.

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I serve mine up just a little sticky, with a handful of fresh cilantro and a squeeze of lime (sour cream would be a great accompaniment as well).

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