MEXICAN CHICKEN AND RICE

Steps:

• Heat the oil in a large saucepan over medium- high heat.
• Sprinkle both sides of the chicken with salt and 1 tablespoons chili powder.
• Lay in the hot oil in a single layer.
• Cook until browned, 2 to 3 minutes, then flip over and cook the other side for the same length of time.
• Remove to a plate, leaving behind as much oil as possible.
• When cool enough to handle, cut into 1-inch cubes.
• Add the onion and rice to the pot.
• Cook, stirring, 2 minutes, until the rice is opaque.
• Add the garlic and remaining chili powder.
• Cook, stirring, 1 minute.
• Add the broth and bring to a boil, stirring.
• Reduce the heat to medium-low and cover.
• Cook for 10 minutes.
• Add the chicken and beans and cook, covered, for 12 minutes.
• Uncover and sprinkle on the green onions.
• Test the rice to see if it is done.
• If not, cook for another 5 minutes.
• Let stand for 5 to 10 minutes to finish steaming the rice.
• Fluff the rice mixture with a fork.
• Serve with salsa or hot sauce.