Chicken, Rice and Bean Salad

• 2 cups water
• 1 1/4 cups canned unsalted chicken broth
• 1 1/2 cups long-grain rice
• 6 boneless skinless chicken breasts, well trimmed
• 1 1/2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 15-ounce cans black beans, rinsed, drained
• 1 16-ounce can corn, rinsed, drained
• 1 bell pepper, chopped
• 1/2 red onion, chopped
• 1/4 cup lightly packed chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 2 large garlic cloves

1. Bring 2 cups water and 1 cup chicken broth to boil in heavy medium saucepan.
2. Add rice.
3. Season with salt and pepper; reduce heat to low.
4. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
5. Transfer rice to large bowl and cool.
6. Preheat broiler.
7. Place chicken on heavy broilerproof pan.
8. Brush chicken with 1/2 tablespoon olive oil.
9. Season chicken with salt and pepper and sprinkle with 1 teaspoon cumin.
10. Broil chicken until cooked through, turning once, about 10 minutes.
11. Cool and cut chicken into 1-inch pieces.
12. Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in bowl.
13. Combine remaining 1/4 cup chicken broth, remaining 1 tablespoon olive oil, remaining 1 teaspoon cumin, lime juice and garlic in blender.
14. Process until garlic is finely minced.
15. Season to taste with salt and pepper.
16. Pour dressing over salad in bowl and toss well.
17. (Can be prepared up to 4 hours ahead.
18. Cover and refrigerate.)

water, chicken broth, longgrain rice, chicken breasts, olive oil, ground cumin, black beans, corn, bell pepper, red onion, fresh cilantro, lime juice, garlic

Taken from www.epicurious.com/recipes/food/views/chicken-rice-and-bean-salad-111 (may not work)