Chicken Casserole Mexican Style

1 whole chicken, cut in serving pieces

10 cups chicken stock, divided

1 bay leaf

½ cup dry white wine, like vermouth

1 cup basmati rice, rinsed and drained

1 tablespoon butter

¼ teaspoon hot pepper sauce

2 cans (15 ounces each), diced tomatoes with onions and garlic

2 cans, 4-ounces each, jalapeno peppers, diced

1 can, about 15 ounces, black beans, drained and rinsed

2 tablespoons cumin

1 tablespoon chili powder

Salt and pepper to taste

Chopped cilantro for garnish

Place chicken pieces in soup pot and add 8 cups of stock, white wine and bay leaf. Bring to boil, cover and simmer about 20 to 25 minutes. In saucepan combine rice with 2 cups chicken stock, Tabasco sauce and butter. Bring to boil, reduce heat, cover and simmer 20 minutes. Remove from heat and fluff with fork. Heat oven to 350 degrees. Remove chicken from bones; cut into bite-size pieces. Place in buttered 9- by 13-inch casserole dish. Add tomatoes, jalapeno peppers, black beans, rice, cumin, chili powder, salt and pepper. Bake 30 minutes. Top with chopped cilantro. Serves 6 to 8.

Cook's note: If using basmati, rinse first in colander until water runs clear.