Chicken with White Beans and Brown Rice

This has been--by far--one of the best Mexican-inspired dishes I've made in a while. I made the recipe for two, but it can easily be doubled or tripled to serve more. I highly recommend topping it with the sour cream, which added a cool, creamy element to the dish's spice. Enjoy.

Chicken with White Beans and Brown Rice
Servings: 2

Ingredients
2 tablespoons olive oil
1 pinch crushed red pepper flakes
1 small onion
2 cloves garlic, chopped
1 large (or two small) boneless skinless chicken breasts, cut into chunks
1 teaspoon oregano
1 teaspoon ground cumin
1 (16 ounce) can Northern beans (drained)
salt & pepper
2 tablespoons balsamic vinegar
1 cup chicken broth
1 cup brown rice (cooked according to package—enough to make two servings)

Directions
1. In a large skillet, heat olive oil and add red pepper flakes.
2. Next, add onion and garlic, cooking until onion is tender.
3. Add chicken and stir until cooked.
4. Lower heat to medium, and add oregano and cumin. Cook for about one minute.
5. Add beans, chicken broth, balsamic vinegar and salt and pepper. Use a spatula to scrape all the bits off the bottom of the skillet (this will give your bean mixture flavor!)
6. Heat through, stirring occasionally.

Serve over the rice you pre-prepared. Eat as-is or top with a dollop of sour cream and some green onions.