Hot Santa Fe Chicken

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 boneless skinless chicken breast halves, cubed
• 1 1/8 teaspoons salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 1/2 cups chicken broth
• 2 cups uncooked quick-cooking brown rice
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1/4 cup chopped scallion
• 1/4 cup chopped fresh cilantro
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons chili powder
• 1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
• 1 (10 ounce) bag corn chips

Recipe

• 1 season the chicken breast cubes with 1/8 teaspoon each of salt and pepper.
• 2 in a largish skillet, heat the oil over high heat.
• 3 add the chicken and cook, stirring often until golden brown, about 5 minutes.
• 4 remove to a plate.
• 5 in the same skillet, cook the onion over medium high heat for 2 to 3 minutes, until just soft.
• 6 add the chicken broth and rice.
• 7 heat to boiling over high heat.
• 8 stir and reduce the heat to low.
• 9 cover and simmer until all the liquid is absorbed and the rice is cooked, about 20 minutes.
• 10 stir in the corn and the pinto beans.
• 11 simmer, covered, for about 5 minutes.
• 12 remove from heat.
• 13 stir in the chicken, scallions, cilantro, jalapeno peppers, chili powder, vinegar and the remaining 1 teaspoon salt.
• 14 serve immediately with corn chips alongside.