Flamboyant Gourmets: Southwest Chicken Brown Rice

This is an old favorite that I found on the back of a box of Instant Brown Rice. I have since lost the recipe, but since we know our way around the kitchen and can read labels, I make do. Flambo!!

In this recipe, I prefer to use Diced Tomatoes. Substituting a can of Rotel for one of the cans of tomatoes would be great, but I didn’t have one today. This recipe serves more than my family of 5, which includes 1 insatiable teenage son.

Southwest Chicken Brown Rice

3 Boneless Chicken Breasts, cut into small pieces
1 tsp Chili powder
1/2 tsp Ground Cumin
1/2 tsp Garlic powder
1/2 tsp Salt
1/4 tsp ground Pepper
1 large Onion, chopped

2 15-oz-ish cans tomatoes,drained, reserving juice~ you need it
1 1/2 cups water
1 1/2 cups Salsa (your favorite)
2 tsp chili powder
1 tsp ground cumin
salt and pepper to taste

4 cups Instant Brown Rice
1 can Black Beans, drained and rinsed
1 cup grated Colby Jack cheese (opt)

Cut chicken breasts into small pieces and place them in a small bowl. Add the chili powder, cumin, garlic, salt and pepper. Mix well and allow to marinade for a few minutes

In a large skillet pour about 1/4 cup oil and turn on the heat. When it’s hot, add the marinated chicken and cook for a few minutes.

Stir to keep from burning and sticking, turning down the heat as necessary. Add the onion and continue cooking until tender and chicken pieces are no longer pink inside.

Meanwhile, drain the tomato juice into a bowl, squeezing the juice out of the tomatoes, also, to get 2 cups (add water to measuring cup if necessary). Set juice aside. Reserve the squeezed tomatoes in a bowl and we’ll get back to those later. Drain and rinse the black beans.

When the chicken and onions are done, add the tomato juice, water and salsa. Bring to a boil and the rice. Return to a boil, cover and simmer for 5 minutes.