Cheesy Spanish Rice With Chicken And Black Beans

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 lb ground chicken
• 1 medium onion, chopped
• 1 jalapeno peppers or 1 serrano pepper, seeded and chopped
• 1 garlic clove, minced
• 1 cup converted rice
• 1 (28 ounce) can diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can chicken broth, divided
• 4 ounces ortega chilies, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, drained
• 1 (11 ounce) can corn, drained
• 1 cup cheddar cheese, shredded

Recipe

• 1 in a 12" skillet, heat oil over med. high heat. add chicken, onion, jalapeño and garlic. cook,stirring to break up meat until it is no longer pink and vegetables are softened.
• 2 stir in rice, tomatoes with juice, paste, 1 cup broth, chilies, cumin, chili powder, salt, and pepper. bring to a boil, stirring occasionally.
• 3 reduce heat to low, cover and cook till rice is tender, about 30 minutes.
• 4 stir in beans and corn and continue cooking, covered, until beans and corn are heated.
• 5 just before serving, stir in cheese. if needed, stir in some more of the chicken broth.