Pandemic Polllo (con Arroz!)

So, the pandemic has fizzled out it appears, and I'm left feeling a bit bitter that I didn't get to work from home for a week. I did see a woman wearing a mask at the Starbucks in Newport this morning, and it really irritated the hell out of me. If you feel that you are unwell enough to wear a mask out and about (or susceptible enough to germs), then why the hell are you going to Starbucks?

When all the media outlets started getting skittish about the imminent pandemic which would send us all into the dark ages again, I decided to make a good ol'American bastardization of Mexican Rice, and I added chicken to make it a full meal.














Southwestern Chicken and Rice

1 red bell pepper, chopped
1 onion, chopped
2 garlic cloves, minced
1 tbs. olive or canola oil
2 chicken breasts
2 c. chicken broth
1 c. long grain rice
1 tsp. ground cumin
0.25 tsp. ground turmeric
1 15-oz. can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes with green chiles
1 14.5 oz. can sweet kernel corn, drained

• Saute pepper, onion and garlic until soft. Add rice and saute for an additional 2 minutes, or until rice begins to brown.
• Cook chicken, either on the stovetop or in the oven. Remove from heat and cut into small pieces once cooled.
  
• Stir in broth, cumin and turmeric. Bring to a boil, cover and simmer for 15-20 minutes.
  
• Add in black beans, chicken, tomatoes and corn. Cook until heated through. Sprinkle with fresh or dried cilantro before serving.
  

Being a gal who shacks up with a New Mexican, I should have used the green chiles we have in the freezer, but they melt my face, so I went with the canned stuff this time around. More on New Mexico and it's love for green chiles later....