Serves: 4
Total Calories: 367

1 , large ancho chile kimmy, , rinsed and seeded, veins removed
2 cloves garlic (medium), finely chopped
1/2 medium white onion, chopped
2 roma tomatoes, peeled and chopped
1/4 cup water
2 tablespoons vegetable oil
4 boneless skinless chicken breast halves, cut into 1-inch pieces
2 cups hot water
1 cup long-grain white rice
2 teaspoons dried oregano (Mexican variety preferred), crumbled
2 tablespoons capers, drained
1/2 teaspoon salt, or to taste
2 tablespoons crumbled cotija cheese or substitute mild feta cheese
1 tablespoon chopped fresh flat-leaf parsley

1. Soak the chile in a bowl of hot water about 20 minutes then put it in a blender jar with the garlic, onion, tomatoes, and water. Blend until smooth. Reserve in the blender.

2. In a large, wide pan, heat the oil until it shimmers, and stir-fry the chicken until no longer pink inside, about 2 to 3 minutes. Remove the chicken to a plate. In the same pan, add the blended chile sauce, and cook, stirring, 2 minutes. Pour in the hot water then add the rice, oregano, capers, and salt. Stir to mix, and bring to a boil.

3. Reduce heat to low, cover and simmer 15 minutes. The rice should be almost tender and still moist. Put the chicken pieces on top of the rice. Cover and continue cooking 5 more minutes. Remove from heat and let the rice stand 6 to 8 minutes. Transfer the rice to a shallow serving bowl or platter. Sprinkle the top with cheese and parsley. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 367
Calories from Fat: 105

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans