A little spice & a little rice in this warm and inviting Tex-Mex dinner. This is a great weeknight meal, as it doesn’t take long to make.
The first thing you are going to need to do is measure out 1 cup of uncooked rice. You will prepare this according to your brand’s rice:liquid ratio, but instead of water you will use Chicken broth.
Let this start cooking while you make the rest.
You’ll use around a pound of chicken breast fillets. Pat them dry with paper towels, and give them a good sprinkle of salt & pepper.
In a large skillet, heat 1 tablespoon Butter and 1 tablespoon Oil over fairly high heat.
Let the skillet get quite hot, but not hot enough for the butter to begin burning.
Cook your chicken in the skillet, until brown on both sides. Add additional butter & oil if needed. It is not necessary for these to be 100% cooked through, just golden and mostly cooked.
As they are cooked, set them aside on a plate. Cover with some foil, so they stay warm.
While the onions sauté, dice up some Chipotle Peppers. About 3 or 4, depending on how big they are. You want about a total of 1/4 cup.
When the onions are golden and tender, pour in a 14 ounce can of Fire-roasted Tomatoes with Green Chilies.
And add the Chipotle peppers. Give them a stir.
Let those simmer together on low heat for about 5 minutes. In the meantime, slice up your chicken into 1/2 inch strips.
Add the chicken to the skillet, along with 15 ounces of black beans (rinsed & drained), and 1/2 cup chicken broth.
Stir it all together, and allow this to cook on medium heat until the chicken is cooked the rest of the way through.
Turn off the heat, and stir in the cooked rice.
Serve with shredded Colby-Jack cheese, Sour Cream, Black Olives, and anything else you like.