Nutrition for Runners: Chipotle Chicken with Rice and Beans

IMG_0418Tonight’s recipe is a new one in our house. My wife came across the recipe in a magazine the other day. The addition of frozen corn to the recipe was her idea. We had it tonight and I enjoyed it enough that I already have leftovers packed for my lunch tomorrow. In terms of nutrition for runners, it is a good source of protein and carbs.

To make the recipe you will need the following:

  • 1 ib of boneless skinless chicken chicken thighs chopped into cubes
  • 1 tsp of chili powder
  • 1/4 tsp of salt and pepper
  • 2 tpsp of vegetable oil
  • 3 cloves of garlic minced
  • 1 cup long grain rice
  • 1 chipotle chili in adobo sauce seeded and chopped
  • 3/4 cup sodium reduced chicken broth
  • 1 can of black beans rinsed and drained
  • 1/4 cup of chopped cilantro
  • 1 cup frozen corn

Toss the chicken with half of the chili powder, salt and pepper. In a Dutch oven heat half of the oil over medium heat and brown the chicken. Transfer the chicken to a bowl.

Heat the remaining oil  in a pan and cook the garlic with the remaining chili powder, salt and pepper until softened.

Stir in rice and chipotle and cook for two minutes.

Stir in broth and 1 cup of water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Add chicken and black beans. Cook covered until the rice is tender. Stir in cilantro.


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