Stove Top Chili And Basmati Rice

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• vegetable oil cooking spray
• 1 cup onion, chopped
• 3/4 teaspoon garlic, minced
• 3/4 teaspoon finely chopped fresh gingerroot
• 1/2 jalapeno pepper, finely chopped
• 3 ounces mushrooms, cut into fourths
• 2 teaspoons flour
• 11 ounces boneless skinless chicken breasts, cubed
• 1 1/4 lbs canned beans, such as navy or 1 1/4 lbs great northern beans, drained and rinsed
• 1 1/4 cups organic low sodium chicken broth
• 3/4 teaspoon dried oregano leaves
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cinnamon
• 3/4 bay leaf
• 3/4 small tomato
• 1 1/4 green onions, thinly sliced
• 1 tablespoon green olives or 1 tablespoon black olives
• 1 teaspoon green olives or 1 teaspoon black olives
• 1 tablespoon finely chopped cilantro or 1 tablespoon parsley
• 1 teaspoon finely chopped cilantro or 1 teaspoon parsley
• guacamole (to be sreved on the side or set up as a chili bar)
• sour cream (to be served on the side or set up as a chili bar)
• salsa (to be served on the side or set up as a chili bar)
• corn tortilla strips (to be served on the side or set up as a chili bar)
• 2 cups water
• 1 cup basmati rice
• 1/8 teaspoon saffron

Recipe

• 1 make chili:.
• 2 spray large saucepan with cooking spray; heat over medium beat until hot.
• 3 sauté chopped onions, garlic, ginger root, and jalapeno chili 5 minutes.
• 4 add mushrooms, cook, covered, until mushrooms are wilted, about 5 minutes.
• 5 stir in flour; cook 1 minute longer.
• 6 add chicken, beans, chicken broth, and herbs; heat to boiling.
• 7 reduce heat and simmer, covered, until vegetables are tender and chicken is cooked, 10 to 15 minutes.
• 8 discard bay leaf, season to taste with salt and pepper.
• 9 basmati rice (to be cooked at the same time as the chili):.
• 10 bring water to a boil in a saucepan over high heat.
• 11 stir in rice and saffron and immediately reduce heat to low.
• 12 cover and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
• 13 remove from heat and let stand 5 minutes, covered.
• 14 fluff with a fork before serving.
• 15 assembly:.
• 16 spoon chili into bowls; sprinkle each serving with tomato, green onion, olives and cilantro & serve with rice.
• 17 to be served on the side or set up as a chili bar: chopped tomatoes, guacamole, sour cream, salsa, tortilla strips, etc.