Ingredients
3/4 cup water, divided1/2 cup reduced-sodium chicken broth1/2 cup uncooked long grain rice6 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt3 bacon strips, diced1 cup chopped onion3 garlic cloves, minced1 cup chopped plum tomatoes1/2 teaspoon ground cumin1/4 teaspoon ground cinnamon1/2 cup whole-berry cranberry sauce4-1/2 teaspoons minced chipotle peppers in adobo sauce1-1/2 teaspoons lime juice1 can (15 ounces) black beans, rinsed and drained1 can (15 ounces) cannellini beans, rinsed and drained
Preparation
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
