Southwest chicken~ bean & rice salad
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Southwest chicken~ bean & rice salad
  Southwest    Chicken    Rice    Salad    Poultry    Beans  
Last updated 6/12/2012 1:23:49 AM. Recipe ID 57081. Report a problem with this recipe.
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      Title: Southwest chicken~ bean & rice salad
 Categories: Poultry
      Yield: 6 Servings
      1 pt Water
  1 1/4 c  Chicken broth
  1 1/2 c  Long-grain rice
      6    Chicken breasts -- boned,
  1 1/2 tb Olive oil
      2 ts Ground cumin
      2    15 oz cans
      1    Bell pepper -- chopped
    1/2    Red onion -- chopped
    1/4 c  Cilantro -- lightly packed
      3 tb Lime juice -- fresh
      2 lg Garlic cloves
           Black beans -- rinsed and
  I fix this (and double it) to take to pot luck lunches; today it is
  on its way to a dog show. I like to have it once a month anyway. It
  has great flavor and it is a complete meal. Great for a cool summer
  Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy
  medium sauce pan. Add rice. Season with salt and pepper; reduce heat
  to low. Cover and simmer until rice is tender and liquid is absorbed,
  about 20 minutes. Tranfer rice to large bowl and cool.
  Preheat broiler. Place chicken on heavy broilerproof pan. Brush
  chicken with 1/2 tbs of olive oil. Season with salt and pepper
  sprinkle with 1 tsp. cumin. Broil chicken until cooked through, about
  10 minutes. Cool and cut into 1 inch pieces.
  Add chicken, black beans, corn, bell pepper, red onion and cilantro
  to rice in boil.  Combine remaining 1/4 cup chicken broth, remaining
  tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic
  in blender. Process until garlic is finely minced. Season to taste
  with salt and pepper. Pour dressing over salad in bowl and toss well.
  (Can be prepared up to four hours ahead. Cover and refrigerate.)
  EAT-L         Gary Watson      /\ Santa Cruz Mtns. / \/\ Nirvana,
  with an Los Gatos, CA  / /\/  \  ocean view... / / \ \

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Recipe ID 57081 (Apr 03, 2005)

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