RICE AND BEANS AND CHICKEN RECIPES

CHICKEN WITH RICE AND BEANS RECIPE - QUICK FROM SCRATCH ...

Chicken with Rice and Beans Recipe - Quick From Scratch ... image

Three favorite Latin-American ingredients combine here to make one hearty and delicious dish that's welcome any time of year. We recommend Goya canned black beans, which hold up during cooking better than other brands do.Plus: More Chicken Recipes and Tips

Provided by Food & Wine

Total Time 55 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon cooking oil
4 chicken thighs
4 chicken drumsticks
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped fine
2 cloves garlic, minced
1 cup canned crushed tomatoes
1/2 cup bottled pimientos, drained
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1 cup rice, preferably medium-grain
1 3/4 cups water
2 tablespoons chopped fresh parsley
1/8 teaspoon cayenne
4 lime wedges (optional)

Steps:

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.

ONE-PAN BLACK BEANS, CHICKEN AND RICE RECIPE ...

One-Pan Black Beans, Chicken and Rice Recipe ... image

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Provided by Betty Crocker Kitchens

Total Time 0 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoons cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition Facts : Calories 550 , CarbohydrateContent 75 g, CholesterolContent 75 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 39 g, SaturatedFatContent 5 g, ServingSize 1 1/2 Cups, SodiumContent 1010 mg, SugarContent 5 g

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