Hot Santa Fe Chicken

• 2 boneless skinless chicken breast halves, cubed
• 1 18 teaspoons salt
• 18 teaspoon pepper
• 2 tablespoons vegetable oil
• 12 cup chopped onion
• 1 12 cups chicken broth
• 2 cups quick-cooking brown rice
• 10 ounces frozen corn kernels, thawed
• 1 (15 ounce) can pinto beans, rinsed and drained
• 14 cup scallion, chopped
• 14 cup fresh cilantro, chopped
• 2 jalapeno peppers, seeded and minced
• 2 teaspoons chili powder
• 14 cup balsamic vinegar or 14 cup red wine vinegar
• 10 ounces corn chips

1. Season chicken breasts with 1/8 teaspoon each salt and pepper.
2. In a 10 inch skillet, heat oil over high heat.
3. Add chicken and cook, stirring often, until golden brown; about 5 minutes.
4. Remove to a dish.
5. In the same skillet, cook onion over medium high heat for 2-3 minutes, until just soft.
6. Add chicken broth and rice to skillet.
7. Heat to boiling over high heat.
8. Stir and reduce heat to low.
9. Cover and simmer until all liquid is absorbed and rice is cooked; 18-20 minutes.
10. Stir in corn and pinto beans.
11. Simmer, covered, for 5 minutes.
12. Remove from heat.
13. Stir in chicken, scallions, cilantro, jalapeno peppers, chili powder, vinegar and remaining salt.
14. Serve immediately with corn chips.

chicken, salt, pepper, vegetable oil, onion, chicken broth, quickcooking brown rice, corn kernels, pinto beans, scallion, fresh cilantro, peppers, chili powder, balsamic vinegar, corn chips

Taken from www.food.com/recipe/hot-santa-fe-chicken-249624 (may not work)