I am sure you are getting the idea that I wholeheartedly support local business, especially when it comes to food! This recipe is predominantly local right down to the chicken and homemade stock, both from the same bird. This spicy, veggie laden masterpiece has been rolling around in my head the last few weeks. I have had multiple foodie projects in the works recently so many of our meals have been predetermined. Last night the stars aligned, the right veggies were in the crisper and I had leftover chicken so I went for it.
I love the fact that this recipe can be adapted for a meatless meal, just leave out the chicken. You could even use veggie stock and go vegetarian. Like it spicy, leave the jalapeño seeds intact. Did I mention that it is a one-pot meal to boot? You even have your choice of serving vessels… Stick with the veggie avenue and make lettuce wraps. Like a little crunch? use tortilla bowls! Play around with it and as always…
the new Mrs. B
- 3 tablespoons canola or extra virgin olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, seeded and diced
- 1 jalapeno, diced
- 1 cup long grain white rice
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 2 ½ cups chicken stock
- 1 can black beans, drained and rinsed
- 1 cup fresh or frozen corn
- 2 cup shredded chicken
- 3 tablespoons chopped cilantro, optional
- Salt and pepper to taste
- Heat oil in a large skillet over medium heat. Add onion, bell pepper, jalapeno and rice to skillet. Cook 3-4 minutes until veggies are soften and rice is toasted.
- Add tomato paste; cook 1-2 minutes.
- Add tomatoes, garlic and spices; cook 1-2 minutes.
- Pour in chicken stock; scrape any bits off bottom of skillet. Salt and pepper to taste. Bring to a low boil, cover, reduce heat and simmer 10 minutes.
- Add beans, corn and chicken. Cook uncovered 10-12 minutes until desired consistency. Stir in cilantro. Serve alone, in tortilla bowls or lettuce wraps.
The following local vendors contributed to this recipe~