Cheesy Chipotle Chicken and Rice

Ingredients:

1 cup uncooked rice

2 1/4 cup chicken stock or chicken broth

1 tsp. paprika

1/2 tsp. chipotle powder (or cayenne pepper)

1 tsp. garlic powder

1/4 tsp. cumin

1/2 tsp. salt

4 tbs. butter

15 oz. can black beans

1 3/4 cup corn (canned or frozen)

1 2/3 cup cooked chicken, shredded

2 cloves minced garlic

1/2 yellow onion (optional)

1/2 red bell pepper (optional)

About a cup Mexican blend cheese or Colby Jack, shredded

Sour cream

Cilantro (optional)

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Directions:

1. Combine the rice, chicken stock (or broth), chipotle powder, garlic powder, cumin, salt, and one tablespoon of the butter. Bring to a simmer and reduce heat to low. Cover and cook for 20 minutes.

2. Add the remaining butter, black beans, corn, chicken, minced garlic, and the optional onion and bell pepper. Turn the heat to medium-high if adding the onion and bell pepper till onions are tender enough for your taste. If not, turn heat to medium till everything is warmed through.

3. Add cheese and combine till melted. Serve and top with sour cream and cilantro if desired.

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Recipe from: Yammie's Noshery