Off the diet and on again
If you make this dish and are disappointed, then you’re just too cheap.
Wait, you don’t see the correlation? The thing is, there are two spices in this dish: ancho chile powder and salt. Here’s a bit of advice: if you’re cooking a dish with few ingredients *such as this one* don’t cheap out, especially on the spices.
Store brand won’t work. McCormick won’t work. You really must take it up a notch. A long, long time ago, I won a giveaway from BlackCat Kitchen that included assorted spices from Spices, Inc. The quality and flavor of the spices I received are unmatched by simple grocery store counterparts.
So, take my advice, buy some high quality spices (as Ina Garten would said, good spices) and enjoy this dish.
I made it with chicken, but honestly, I found it added nothing to the overall meal, other than making it a legitimate one-pot dish for the Omnivore. Next time, I’ll omit the chicken and increase the beans to 3 cups and add a diced red bell pepper into the pot at the end of cooking.
Not that this dish wasn’t good as is. Better than good, in fact. After all, I ate 3 of 4 servings in one sitting. Hey! Don’t judge, I was coming off a week of NO CARBS.
Speaking of that, I’m off the diet. And on the diet. Meaning, I’ve taken myself off the fruit and vegetable only cleanse and now I’m actually on the diet that my doctor thinks will help improve my bloodwork. So I’ll be avoiding gluten, dairy, and sugar from now on. Thanks be to the heavens that I can eat oatmeal again.
One Year Ago: Broccoli Pesto
Ancho Chile Chicken and Beans and Rice (4 servings, adapted from Rick Bayless’ Mexican Everyday)
2 boneless, skinless chicken breast halves (12-13oz)
1.5 Tbsp. ancho chili powder, divided
1 medium onion, large dice
1 cup brown rice
3 cloves garlic, minced
2 cups broth
2 cups black beans, drained and rinsed
1/4 cup chopped green onions
1/2 tsp salt
Heat a large pot (with a lid) over medium-high heat and spray with cooking spray. Sprinkle both sides of the chicken breast with salt and 0.5 Tbsp. of the ancho chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Set aside.
Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1.5 Tbsp. ancho chili powder. Cook one minute, and then add the broth and salt. Stir well. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 25 minutes.
Cut the chicken breast into 1″ pieces. Add them to the pot along with the beans. Re-cover and cook 25 minutes longer. Test a grain of rice for doneness and stir in the green onions and additional salt, if needed. (This is also where I’d add diced, lightly cooked, bell pepper).
*note, if you want to use white rice, shame on you. Just kidding! We all have our preferences. Reduce initial cooktime from 25 minutes to 10. Reduce 2nd cooking time from 25 minutes to 10-12.
Total Fat 3.1 g
Saturated Fat 0.7 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.8 g
Cholesterol 53.4 mg
Sodium 63.9 mg
Potassium 742.8 mg
Total Carbohydrate 64.5 g
Dietary Fiber 11.3 g
Sugars 0.0 g
Protein 33.4 g