Thursday, September 2, 2010

Cooking from the Couch: Red Chile Chicken and Rice with Black Beans

This was a really nice change from your traditional chicken and yellow rice dish. Super easy to throw together and you can add whatever veggies you like! This makes a nice big pot and is great served with a simple salad and of course...a staple...plantains!!!

Red Chile Chicken and Rice with Black Beans

2 T oil, divided
3 chicken breast, cut into 1” pieces
½ package of Taco seasoning, divided
2 c rice

3 cloves garlic, minced
1 ½ cans chicken broth
15 oz. can black beans, drained and rinsed
Salt and Pepper
1/2 c frozen peas
1/2c frozen corn
1 pimento, chopped
Salsa and sour cream for serving

Heat one tablespoon of the oil in a pot over medium heat. Add the diced chicken breast and season with salt, pepper and 1/4 package Taco seasoning. Brown chicken 2-3 minutes (doesn’t need to be cooked all the way through). Remove the chicken and add the second tablespoon of oil to the pot and add the rice. Cook on medium-low, make sure to stir until the rice turns from translucent to opaque. Add the garlic and  the broth. Bring the mixture to a boil, then reduce to a simmer. Cover, and cook for 10 minutes.

Add the chicken back to the pot along with the beans, corn, peas and pimentos. Cook on low for 10-12 minutes. Check rice to see if tender. If not, cover  for another 5 minutes or so. Keep and eye on it though so it doesn't burn.

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