1 pound cooked white rice
1 small onion, diced
1 clove garlic, finely chopped
2 tablespoons olive oil
1 pound long-grain white rice
1 (15 ounce) can black beans, undrained
2 tablespoons dried oregano
4 tablespoons cayenne pepper
1 cup boiling water
Place rice in a large stockpot with vinegar and garlic and oil over medium heat. Cook 8 to 10 minutes, boiling slightly. Stir. Discard chicken. Add puffed rice and stir roughly for 5 minutes or until warm. Add green beans and oregano and cook for 3 minutes more but do not drain any liquid. University alumna Ellen Weinrich recommends this system of cooking black beans and oregano as a quick and easy way to use up leftover bean stock, to 15 minutes, adding puffed rice as needed.
Add enough water to cover and stir in browning soup-style chiles.