Recipe page

From the soon to be released Breakfast--a self help book. . .

Chipotle Chicken and Beans

3/4 cup water, divided
1/2 cup chicken broth
1/2 cup uncooked long grain rice
6 boneless chicken breast halves
1/4 tsp. salt
3 bacon strips, diced
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped tomatoes

1/2 tsp. cumin
1/4 tsp. cinnamon
1/2 cup whole berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in Adabo sauce
1 1/2 tsp. lime juic
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) cannellini beans, rinsed and drained

In small saucepan, bring 1/2 cup water and chicken broth to boil.  Stir in rice.  Reduce heat, cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each chicken breast into strips.  Sprinkle with salt.  In large nonstick skillet coated with non-stick cooking spray, cook bacon until crisp.  Remove from pan, drain on paper towel.  Remove all but 1/2 tsp of bacon fat from pan.  Place chicken strips in pan 5 minutes on each side or until lightly browned.  Remove from pan and keep warm.  In the pan, add the onion and garlic.  Saute until tender.  Add tomatoes, cumin, and cinnamon.  Cook for two minutes. Stir in the cranberry sauce, chipotle peppers, lime juice, and remaining water.  Bring to a boil.

Return chicken to the pan.  Reduce heat; cover and simmer for 6-10 minutes until chicken juices run clear.  Remove and keep warm.  Add rice and beans to the skillet; heat through.  Serve Chicken over bean mixture; sprinkle with bacon.