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Southwest Chicken, Bean and Rice Salad

1 pint water
1 1/4 cups chicken broth
1 1/2 cups long-grain rice
6 chicken breasts -- boned, skinned
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15 oz cans black beans -- rinsed and drained
1 bell pepper -- chopped
1/2 red onion -- chopped
1/4 cup cilantro -- lightly packed
3 tablespoons lime juice -- fresh
2 large garlic cloves

Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy medium sauce pan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Tranfer rice to large bowl and cool.
Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with 1/2 tbs of olive oil. Season with salt and pepper sprinkle with 1 tsp. cumin. Broil chicken until cooked through, about 10 minutes. Cool and cut into 1 inch pieces.
Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in boil. Combine remaining 1/4 cup chicken broth, remaining tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.

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