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  • 1 and 1/2 to 2 lb Chicken Breast or Tenders - Diced and Tendons Removed
  • 1 teaspoon Granulated Onion
  • 1 teaspoon Granulated Garlic
  • 1/2 teaspoon Cumin
  • 1 Cup White Rice
  • 2 Cups Chicken Broth (or Water and Bullion)
  • 1 - 7 oz can Chipotle in Adobo
  • 1/2 teaspoon Black Pepper - Freshly Ground
  • Salt to taste
  1. Blend the whole can of chipotle and adobo with 1/2 cup of broth and set aside.
  2. In a medium sized pan over medium heat, saute the chicken with 1/2 teaspoon onion and 1/2 teaspoon garlic, just until cooked through and starting to brown. Remove from the pan and set aside.
  3. Add a little vegetable oil to the pan and turn it up to medium-high heat. Add the dry rice and toast it, stirring constantly to toast evenly until it is the color of brown rice.
  4. Add broth, blended chipotle mixture, cooked chicken, pepper, and cumin then stir. Taste and adjust seasoning if necessary - be careful with salt, as this is going to reduce so it will be a stronger flavor. Bring to a boil, then reduce heat to a gentle simmer.
  5. Cover and cook until all water is absorbed. Fluff gently with a fork before serving.