Southwestern Style Beans and Rice With Chicken

Submitted by kitty.rock

"This recipe from a friend calls for either black beans or pinto beans to be used in the mix. I used boneless, skinless chicken breasts in place of the whole cut up chicken."

Download

photo by Mama_Jennie

Ready In:: 40mins
Ingredients:: 14
Serves:: 4

ingredients

1 (3 1/2 lb) whole chickens, deboned and cut up
2 cups texmati cooked brown rice
2 (15 ounce) cans black beans or (15 ounce) cans pinto beans, drained and rinsed well
¹⁄₄ cup virgin olive oil
1 large onion, peeled and finely chopped
1 medium red pepper, seeded and finely chopped
1 medium fresh jalapeno pepper, seeded and finely chopped
2 fresh garlic cloves, minced
1 (14 ounce) can diced tomatoes with juice
1 teaspoon cumin
1 lemon, juice of
sea salt
fresh ground black pepper
1 cup prepared chicken broth

directions

NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.

Questions & Replies

Got a question? Share it with the community!

Reviews

What a great, easy weeknight dish! I used 3 chicken breasts that I diced and browned on the stovetop (as suggested as an alternative). Served over rice and this was absolutely fabulous! Everyone ate it! Even the pickiest 3 year old and Dad too! Thank you so much for posting this wonderful recipe. Made for ZWT5.

Mama_Jennie
This was a nice twist on black beans and rice. I liked the addition of the chicken. I did use chicken breasts, as I seldom buy a whole chicken. I served it with brown rice. Very nice flavor.

morgainegeiser
Made a few changes ~ Used 4 large chicken breasts instead of the whole chicken, used 3 tablespoons of green chilies instead of the jalapeno pepper & used some homemade chicken broth! I served this GREAT TASTING DISH over a mix of brown & wild rice! WON-DER-FUL!! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike
My dear PAC Mom, this is such a delicious, healthy dinner! It's full of flavor and simple enough to pull together on a weekday night...something I'm always looking for. I used 3 large baked chicken breasts that I then diced up, so I didn't need much olive oil for browning. All of the ingredients compliment each other so well. Thanks Mom! MERP'd for Potluck Tag.

DuChick
Even my grandson loved this and he is one fussy eater! I made sure all the seeds were out of the jalapeno pepper, so it wasn't real hot. This is one meal that will be repeated! Tony

tonythurston51

Tweaks

Made a few changes ~ Used 4 large chicken breasts instead of the whole chicken, used 3 tablespoons of green chilies instead of the jalapeno pepper & used some homemade chicken broth! I served this GREAT TASTING DISH over a mix of brown & wild rice! WON-DER-FUL!! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike