Red Chile Chicken and Rice with Black Beans - Rick Bayless

Ingredients

• 2 tablespoons vegetable or olive oil
• 1/2 to 1 pound boneless, skinless chicken breast halves
• Salt
• 2 1/2 tablespoons ground ancho chile powder (available from national companies like McCormick, Mexican groceries and internet sites), divided use
• 1 medium white onion, cut into ¼-inch pieces
• 1 cup rice
• 4 garlic cloves, peeled and finely chopped or crushed through a garlic press
• 1 1/2 cups chicken broth
• 1 15-ounce can black beans, drained (rinsing will keep them from making the rice sticky) OR 1 ¾ cups home-cooked black beans, drained
• 1/4 cup chopped green onions, roots and wilted outer leaves removed before chopping OR 1/3 cup (loosely packed) chopped cilantro
• 1/2 to 1 cup salsa (I like Smoky Chipotle Salsa) or chipotle hot sauce for serving