Monday, April 25, 2011

Chicken with Rice and Beans

Make this NOW! This dinner was AMAZING! The rice has to be one of the best, if not THE BEST, rice dishes I have ever had. The chicken wasn't bad, either! :) Plus, it is all cooked in one pan on the stove... doesn't get any easier than that!

Enjoy!


Chicken with Rice and Beans
Recipe from My Fabulous Recipes


2 large chicken breasts, thawed (or 4-6 small chicken breast halves) and cut to 4-6 smaller and thinner pieces
2 teaspoons garlic salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 cup long grain rice (I used Jasmine)
1 14 1/2 ounces can diced tomatoes
1 can diced green chilies
1 14 1/2 ounces can chicken broth
1 can black beans, drained and rinsed
1/2 cup shredded Mexican or Cheddar cheese

Season chicken with garlic salt and black pepper.

Heat olive oil in a large skillet. Place chicken in the skillet and cook it until browned over medium high heat about 7 minutes on each side. Remove chicken from the skillet.

Save the chicken juice and add rice ad brown over medium heat, about 2 minutes, stirring constantly.

Add tomatoes, green chilies, and chicken broth. Blend well. Place chicken and black beans on top of rice. Bring to boil.

Reduce heat, cover, simmer for 20 minutes, or until rice is tender.

Sprinkle the cheese on top.

3 comments:

Valerie said...

Mmmm! Looks good. I love making rice that way. My fave spanish rice recipe starts with browning the uncooked rice & fresh garlic in a bit of oil.

Natalie said...

yum---love the Mexican spin on it and I'm all about 1 pot meals!

teresa said...

YUMM! i just might make this for dinner tomorrow.

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