Chicken and Black Bean Chili with Fiesta Lime Rice

Why should beef have all the chili fun when chicken is a refreshing alternative? Plus, it's wonderful to sink your teeth into tender chunks of white meat chicken, nestled in a hearty stew with black beans, corn and loads of southwest seasonings. And that's not all, this chunky chili is served over fluffy white rice that's been scented with chili, garlic and lime. Each bite delivers a flavor explosion you won't soon forget.

About the rice seasoning: I used Mrs. Dash Fiesta Lime Seasoning Blend, a combination of southwest seasonings and lime. It's sold in the spice aisle next to the other seasoning blends, BUT, if you don't want to run to the store, simply season the rice with the same seasonings you're using in the chili; use 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, and 1/2 teaspoon dried oregano. Add lime flavor by adding 1 teaspoon finely grated lime zest. And don't forget to season with salt and pepper in both versions (the Fiesta Seasoning is salt-free).

About the taco shells: I served the chili and rice in Fiesta Flats, flat-bottomed tortilla shells. They make great little bowls that you can eat with your hands. But you can use any edible or non-edible bowl you want! If you want to make your own tortilla bowls (with flour tortillas), check out my recipe here. If you choose to serve the rice and chili in regular bowls, you can also top the chili with tortilla strips or regular tortilla chips.

Chicken and Black Bean Chili with Fiesta Lime Rice 

1 tablespoon olive oil
1/2 cup minced white onion
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2-3 cloves garlic, minced
 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 cups chicken broth
2 tablespoons tomato paste
1 cup canned seasoned black beans
1/2 cup frozen corn, keep frozen until ready to use
Salt and ground black pepper
For the Fiesta Lime Rice:
1 cup white rice
1 tablespoon butter
2 teaspoons Fiesta Lime Seasoning Blend (see note above)
2 cups chicken broth or water
For serving:
Fiesta Flats tortilla shells for serving, warmed according to the package directions, or see note above
1 cup shredded cheddar cheese
Chopped green onions

To make the chili, heat the oil in a large saucepan over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the chicken and cook for 3 to 5 more minutes, until the chicken is golden brown on all sides, stirring frequently. Add the garlic, chili powder, cumin, paprika, and oregano and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant.
Add the chicken broth and tomato paste and bring to a simmer. Reduce the heat to low and add the black beans. Partially cover and simmer for 10 minutes, stirring occasionally. Stir in the corn and cook for 2 more minutes. Season to taste with salt and pepper.
Meanwhile, to make the rice, combine the rice, butter and seasoning blend in a small saucepan. Add the broth and set the pan over high heat. Bring to a boil. Reduce the heat to low, cover and simmer for 15 minutes, until the rice is tender and the liquid is absorbed. Season to taste with salt and pepper.
Spoon the rice and chili into the Fiesta Flats (or bowls) and top with the cheese and green onions.

Serves 4