Chipotle Chicken and Rice

This is a nice and easy dinner that tastes great.  You can make it super spicy or nice and mild, whatever your preference. 

First you'll need to sprinkle some diced, boneless chicken thighs with chili powder, salt and pepper and some cayenne if you want it extra spicy.

Sauté the chicken until browned. It doesn't need to be cooked through all the way because it'll finish cooking with the rice later.  Remove the chicken from the pan and set aside. 

For the rest of the ingredients you'll need rice, black beans, chicken broth, chipotle, white onions, green onions, garlic, chili powder and cumin. Also, corn (not pictured).

In a little oil, sauté the onions and garlic with some chili powder and cumin until just translucent, not brown.  Then add 1 diced chipotle in adobo sauce (smoked red jalapeño peppers in tomato sauce - available canned in most grocery stores), 1 cup rice and 1 3/4 cups chicken broth (or water or a mixture of both).

Cover the pan and simmer the rice for 10 minutes, then add the diced chicken, rinsed black beans and some frozen corn. 

Cook covered for 10 minutes until chicken is cooked through, rice is tender and liquid is absorbed.  Add in chopped green onions and some chopped parsley or cilantro. 

This is a great one-dish dinner and also makes tasty leftovers for lunch.