2 tablespoons canola oil
1 1/4 - 1 1/2 pounds boneless, skinless chicken breast (approximately 3 breasts prepackaged)
3 tablespoons ancho chile powder, divided
1 medium onion, chopped
1 cup rice
4 garlic cloves, minced
1 1/2 cups chicken broth
1 can black beans, drained and rinsed
1/4 cup chopped green onions, white and green parts
your favorite salsa, for serving
In a large pot, preferably with a lid, heat the oil over medium heat. As the oil is heating, season both sides of the chicken breasts with salt and 1 1/2 tablespoons of the chile powder. Place the chicken in the oil and brown on both sides for approximately 2-3 minutes each side. Removed the chicken to another plate, leaving oil in the pan. (the chicken may not be cooked through all the way but will finish cooking when it is returned to the pan)
Add the onion and rice to the pan. Stir for a few minutes until the rice becomes translucent. Add the minced garlic and remaining 1 1/2 tablespoons chile powder. Cook all together for one minute and then add the chicken broth and a little salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low, cover and let simmer form 10 minutes.
While the mixture is simmering, cut the chicken pieces into 1 inch pieces. As you cut them, add the chicken pieces to the pot, along with the beans. Cover again and cook for an additional 12-15 minutes, until all the chicken is cooked through and the rice is done.
Sprinkle in the green onions and test the rice to your desired doneness. If rice is done, remove from heat and let stand for 5-10 minutes. If the rice is not done, continue cooking for 5 minutes. Fluff the mixture with a fork and serve with salsa for each serving.
adapted from ellysaysopa.com