Southwest Chicken and Rice

1 c. rice
2 1/4 c. chicken stock
1/2 tsp. paprika

Rice after cooking

1/2 tsp. chipotle tabasco (or more if you want it)
1 tsp. garlic powder
1/2 tsp. cumin (at least)
1/2 tsp. salt
1/2 tsp. pepper
two dashes coriander
4 Tbsp. butter, divided
15 oz. black beans, drained
15 oz. whole kernel corn, drained
1 1/2 c. chicken breast, diced
3 cloves garlic, chopped
1 small onion, chopped
1 Tbsp. cilantro, chopped
1 c. pepperjack cheese, shredded (I recommend Tillamook)

Adding ingredients

In a large pot, combine the uncooked rice, stock, paprika, chipotle, garlic powder, cumin, salt, pepper, coriander, and 1 Tbsp. butter. Over medium heat, bring to a simmer. Cover and reduce heat to low. Let it cook for 22-25 minutes.

While the rice is cooking, cook up the diced chicken over medium heat. Make sure it is cooked through. Set aside.

When the rice is done, add the remaining butter, beans, corn, chicken, garlic, onion, and cilantro to the pot. Turn the heat up to medium-high. Cook about 5 minutes, stirring frequently.

Ready to eat

Add in the pepperjack. Stir to combine. Leave on the heat 1 more minute so the cheese can melt. Serve hot.

You will not be disappointed. There were no leftovers at my house.

Here is a link to the recipe I adapted: http://www.yammiesnoshery.com/2013/10/cheesy-chipotle-chicken-and-rice.html