Ingredients
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1 1/8 teaspoons salt
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1/8 teaspoon pepper
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2 tablespoons olive oil
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1/2 cup chopped onion
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1 1/2 cups chicken broth
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1 (10 ounce) package frozen corn kernels, thawed
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1 (15 ounce) can pinto beans, rinsed and drained
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1/4 cup chopped fresh cilantro
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2 teaspoons chili powder
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1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
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1 (10 ounce) bag corn chips
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2 boneless skinless chicken breast halves, cubed
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1/4 cup chopped scallion
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2 jalapeno peppers, seeded and minced
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2 cups uncooked quick-cooking brown rice
Instructions
- Season the chicken breast cubes with 1/8 teaspoon each of salt and pepper.
- In a largish skillet, heat the oil over high heat.
- Add the chicken and cook, stirring often until golden brown, about 5 minutes.
- Remove to a plate.
- In the same skillet, cook the onion over medium high heat for 2 to 3 minutes, until just soft.
- Add the chicken broth and rice.
- Heat to boiling over high heat.
- Stir and reduce the heat to low.
- Cover and simmer until all the liquid is absorbed and the rice is cooked, about 20 minutes.
- Stir in the corn and the pinto beans.
- Simmer, covered, for about 5 minutes.
- Remove from heat.
- Stir in the chicken, scallions, cilantro, jalapeno peppers, chili powder, vinegar and the remaining 1 teaspoon salt.
- Serve immediately with corn chips alongside.