Re: Confused by a recipe.

 It would make more sense to brown
 the chicken, remove the chicken, add the rice in the remaining chicken fat
 (but it's gonna stick badly, so I'd use some butter in there, too, or oil or
 something)

That's the technique. There was still oil left from the chicken, so it
didn't stick.

 add the juice of the beans to the rice, add the water of canned
 tomatoes or Rotel (nowhere in this recipe does it say tomatoes, but to me
 it's just plain asking for it!)

There's an onion in it, some garlic, chile powder and 1 1/2 cup chicken
broth. THAT'S IT. Really, very boring flavor, aside from the whole
uncooked-rice-and-chicken scare. (When he said to brown the chicken
breasts 3 mnutes on each side, did he think that'd COOK them?)

The chicken broth was gone before the rice had cooked FIVE minutes, let
alone twenty. I put in probably double the amount of broth to get the
stuff cooked, and then it was (a) burnt, and (2) gummy.

 cook the rice completely, THEN add your
 chicken, beans and tomatoes.

Thanks! I might actually try this again. Maybe with tomatoes (you're
right -- Rotel sounds perfect) and a better blend of chile powder (IMHO
the thing's desperate for chipotles) it'd be good.

.

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