Chicken and Black Bean Chili with Rice

A robust combination of sauteed chicken, black beans and corn, floating in a sea of flavors thanks to onion garlic, chili, cumin, oregano, and tomatoes. Oh yes, and there's hot sauce in there too, adding the right amount of heat to every savory bite.

About the rice:  I put a scoop of rice in the center of the chili just before serving. It makes a great presentation, and it's fun to stir everything together on your own (rather than having the "chef" do it).  I cooked regular white rice according to the package directions (adding 1 tablespoon butter), and I added about 1/4 teaspoon each onion powder and garlic powder, salt, and ground black pepper. That's the way I always make my rice - I'm in auto-pilot at this point. Use unseasoned rice if you want (the chili has plenty of flavor), or a convenient 90-second rice pouch.

Chicken and Black Bean Chili with Rice

1 cup white rice, cooked according to the package directions
1 tablespoon olive oil
1/2 cup chopped white onion
2-3 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 cups chicken broth or chicken stock
15-ounce can tomato sauce
1 cup canned seasoned black beans, undrained
1-2 teaspoons hot sauce
1/2 cup frozen corn, keep frozen until ready to use
1/2 cup shredded cheddar cheese
Chopped green onions for serving, optional

Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, until just starting to get some color. Add the chicken and cook for 3 to 5 minutes, until golden brown on all sides, stirring frequently. Add the chili powder, cumin, oregano, salt, and pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant.
Add the broth, tomato sauce, beans, and hot sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Stir in the corn and cook for 2 minutes to heat through.
Ladle the chili into bowls. Place a spoonful of rice in the middle and top with the cheese and green onions.

Serves 4