New Mexico Red Chile "Chicken", Rice and Black Beans

So my fabulous friends Holley and Lori are making the adventurous move from New Mexico to somewhere closer to me (their ONLY reason, of course!) here in the Pacific Northwest.

Lori recently stayed at my place for a bit, while looking at prospective jobs - and all those "moving" details. And when she arrived, she brought a HUGE bag of New Mexico Red Chile with her!! Ahhhh... so excited!

Now... I have a ton of recipes I love, using this fabulous, spicy, earthy New Mexico red chile in; but this "Chicken" with Rice and Black Beans is a one-pot, simple, quick-fix favorite. I think it may have originally been a Rick Bayless recipe (or some other cooking show), but I tweaked a vegan version years ago that my kids adore (they call it "that red rice stuff" - nice).

This is another of those super-flexible recipes that will work with so many variations - Though I titled the recipe Red Chile "Chicken", use whatever protein item you prefer; seitan, veggie sausage, browned tofu cubes, soy curls, or tempeh. It's good with any of them!!
And for the red chile, use whatever you can find here as well - Ancho, smoky Chipotle or the rich, earthy New Mexico red chile. Use as much or as little as you want, spicy or mild. And yes, you can even use canned beans to make it faster and simpler!!

 Red Chile "Chicken", Rice and Black Beans 

2 T. canola oil
2 1/2 cups your favorite vegan "chicken"-style seitan, (I use gardein) cubed
      - OR cooked, crumbled veggie chorizo or 1 1/2 Lb. tofu or tempeh, cubed and browned ORRR whatever you want 

3 Tbsp. New Mexico (or other) ground red chili, to taste1 large onion, diced
1 red or green bell pepper, chopped
1 c. dry brown rice
4 garlic cloves, minced
2 c. vegetable broth
2 c. cooked, or 1 can (15 oz) black beans, drained and rinsed
1/3 c. chopped cilantro, avocado and/or green onions
Salt to taste

Heat oil in a large heavy pot, over medium high heat.
Brown vegan "chicken", ("chorizo", tofu, tempeh or whatever you've chosen). Remove to plate and set aside.

Add onion, bell pepper and rice to pot. Stir for several minutes, until the rice turns from translucent to opaque.

Add garlic and chili powder. Cook one minute, and then add broth and salt, to taste. Stir well. Bring mixture to boil, then reduce heat to medium low. Cover, and cook for 30 minutes.

Stir in black beans. Add more water if needed to finish cooking rice (it should be almost done).

Cut "chicken", (browned tofu, cooked veggie chorizo, or whatever), into 1" pieces if it's not already about that size. Add to rice. Cover and cook 10 - 20 minutes longer, or until rice is tender. Crack the lid for the last 5 minutes to dry out rice a bit.

Top with cilantro, green onions and/or avocado if desired.