Mexican Chicken & Rice with black beans

By ezunich

Ingredients

• 1 tbs chili powder and ground cumin
• 1 tsp ground coriander & kosher salt
• 1/2 tsp pepper
• 1 1/2 boneless chicken, cubed
• 3 tbs olive oil, divided
• 1/2 cup each diced white onion and yellow bell pepper
• 1 tbs fresh garlic and serrano chile
• 1 1/2 cups dry basmati rice
• 2 1/4 chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup cilantro
• 2 tbs fresh lime juice

Preparation

Step 1

Combine chili powder, cumin, coriander, salt and pepper in a large bowl. Add chicken and toss to coat. Heat 2 tbs oil in a skillet over medium until shimmering. Add chicken and brown on all sides, 5-6 minutes. Transfer chicken to a plate. heat remaining 1 tbs oil in same skillet over medium heat. Add onion, bell pepper, garlic and minced serrano cook 1-2 minutes. Stir in rice and cook 1 minute. Add broth, scaring up any brown bits and bring to a boil. Return chicken to skillet, cover reduce heat to low and cook until chicken is cooked through and rice is tender. 20 minutes. stir in beans, cilantro and lime juice.