Serves 6.
Ingredients
4 boneless, skinless chicken breasts, cubed into 1/2-inch pieces
1 Tbsp ground cumin
1 Tbsp chili powder
Large pinch each of kosher salt and fresh black pepper
1/2 Tbsp neutral oil (vegetable, canola, rice bran, etc.)
1 cup converted white rice (uncooked)
1-3/4 cups chicken stock
1/2 cup diced onion
4 oz sofrito
10 oz frozen corn kernels
4-oz can diced roasted chile peppers, drained
15-oz can black beans, drained and rinsed
1/2 cup roughly chopped fresh cilantro, for garnish
Directions
In a large mixing bowl, using your very clean hands, toss together the chicken, cumin, chili powder, salt and pepper, and oil. Make sure that all of the chicken pieces are coated with the spices.
Pour the chicken into a 6-quart slow cooker, and cook on LOW for 2 hours.
Then add, all at once, the rice, stock, onion, sofrito, corn, chile peppers and black beans. Stir everything together. Cover and continue cooking on LOW for 2-1/4 hours, stirring once or twice during that time.
Taste, and add salt and pepper, if needed. Then, if you like cilantro, stir in the fresh cilantro at the very end, or garnish right before serving.