Chicken With Rice And Beans

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I’m pretty sure I always order Chicken With Rice And Beans when I go to my favorite burrito place. I know it doesn’t have a very fun name, and it’s just chicken and beans, but I really love it. Whenever I see someone order this dish, I figure they’re probably like me — a person who loves simple foods.

Chicken with Rice and Beans

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

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Chicken with Rice and Beans

Recipe Summary

Total:

55 mins

Active:

10 mins

Yield:

4

Ingredients

Ingredient Checklist

  • 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)

Directions

Instructions Checklist

  • Step 1In 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.
  • Step 2Add 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.
  • Step 3Bring 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.

SPICY CHICKEN WITH RICE AND BEANS

Seasoned chicken breasts served over rice with spicy tomatoes and beans

  • 10MINUTES
    PREP TIME
  • 30MINUTES
    TOTAL TIME
  • 4SERVINGS

INGREDIENTS

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  • 2 tablespoons canola oil
  • 4 boneless skinless chicken breasts (5 oz each)
  • 1/2 teaspoon garlic pepper blend
  • 1 cup long-grain white rice, uncooked
  • 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 can (15 oz each) Ranch Style® Beans, undrained
  • 1-1/3 cups water
  • 1/4 cup sliced green onions

NUTRITION INFORMATION

552 calories, 61g Carbs

DIRECTIONS

  • STEP ONEHeat oil in large skillet over medium-high heat. Sprinkle chicken with pepper seasoning.
  • STEP TWOCook chicken 4 minutes per side or until lightly browned. Remove from skillet. Add rice to skillet; cook 2 minutes or until rice begins to brown. Add undrained tomatoes, beans and water.
  • STEP THREEPlace chicken on top of rice. Cover and simmer over medium heat 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with green onions.

TIPS

  • For a milder flavor, substitute Ro*Tel® Mild Diced Tomatoes & Green Chilies.

15-Minute Salsa Verde Chicken, Rice, and Beans

15-Minute Salsa Verde Chicken, Rice, and Beans — Fast, EASY, one skillet recipe!! Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you’ll be hooked! Perfect for busy weeknights and meal prepping!!

15-Minute Salsa Verde Chicken, Rice, and Beans - Fast, EASY, one skillet recipe!! Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you'll be hooked! Perfect for busy weeknights and meal prepping!!

Salsa Verde Chicken, Rice, and Beans 

There’s nothing better than an authentic-tasting Mexican meal made in one skillet that’s ready in 15 minutes. Hello busy weeknights, here’s looking at you! This green salsa chicken skillet also a healthy recipe you can feel good about enjoying and serving.

The salsa verde is so fresh tasting while the rice and beans add a comfort food touch. The truth is that I made this recipe ages ago, and I’ve made many more iterations that I’ll be sharing, but I keep coming back to this one as my favorite!

The fresh lime juice and cilantro really give this recipe the finishing pop of bold flavor that will keep you going back for more.

15-Minute Salsa Verde Chicken, Rice, and Beans - Fast, EASY, one skillet recipe!! Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you'll be hooked! Perfect for busy weeknights and meal prepping!!

Ingredients In Skillet Salsa Verde Chicken

This is such an incredibly flavorful chicken, black beans, and rice skillet that will have your family going back for seconds!

To make the recipe, you’ll need:

  • Olive oil
  • Vidalia onion
  • Boneless skinless chicken breast
  • Garlic
  • Cumin
  • Mexican oregano (regular oregano may be substituted)
  • Salsa verde 
  • Rice
  • Black beans
  • Lime juice, or to taste
  • Fresh cilantro
  • Salt and pepper, optional and to taste

How to Make the Salsa Verde Chicken Skillet

Simply sauté an onion with boneless skinless chicken breast pieces before adding garlic, cumin, Mexican oregano, and plenty of salsa verde. (I used two 12-ounce jars of Trader Joe’s salsa verde but you can use your favorite.)

To the skillet, next add cooked rice, a can of black beans, lime juice, cilantro, salt and pepper if desired, and get ready to dig in!  

Recipe Variations to Try

This is a very flexible recipe and in keeping with the Mexican-themed flavor profile, I suggest:

  • Garnishing with avocado
  • Adding green onions into the skillet or garnishing with them
  • Sautéing green bell peppers with the onion before adding the chicken
  • To sneak in extra veggies add jicama or zucchini
  • If they’re available in your area sautéed chayote (squash) or nopales (cactus leaves) would add wonderful texture and crunch

What Type of Rice Should I Use? 

To save time, I used two packets of Uncle Ben’s Long Grain Rice in the Black Beans and Lime Cilantro flavor.

My dish came out extra black beany because the Uncle Ben’s has a generous portion of black beans included in the rice. If you’re not as into black beans, use a variety without beans, or use your favorite type of cooked rice that you make from scratch.

Can This Recipe Be Made in Advance? 

Yes! This is a great recipe for meal prepping because it makes six hearty portions that keep well in the fridge or freezer. Dinner or lunch is as easy as reheating in the microwave.

It’s always nice to have a stockpile of containers in my fridge and freezer for those days when cooking something for my ‘starving’ teenager at the drop of a hat isn’t always possible.

Tips for Making Chicken, Black Beans & Rice

I don’t find the Trader Joe’s salsa verde I used to be spicy so the dish doesn’t read spicy at all, but it’s packed with flavor galore. 

If you want to make your own salsa verde, I would use the blender portion of the recipe that I begin my Vegan Pozole Verde with. It includes tomatillos, poblanos, jalapeños, and white onion. Add a splash of vegetable or chicken stock to thin it out to salsa consistency. 

If you want more heat and a spicier dish, add jalapeno — keep the seeds if you want even more heat. PRINT

15-Minute Salsa Verde Chicken, Rice, and Beans - Fast, EASY, one skillet recipe!! Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you'll be hooked! Perfect for busy weeknights and meal prepping!!

4.4 Stars (14 Reviews)

YIELD: 6

15-Minute Salsa Verde Chicken, Rice, and Beans

prep time 5 MINUTES

cook time 10 MINUTES

total time 15 MINUTES

Fast, EASY, one skillet recipe!! Between the salsa verde, lime juice, and cilantro mixed with juicy chicken, rice, and beans, you’ll be hooked! Perfect for busy weeknights and meal prepping!!

INGREDIENTS

  •  3 tablespoons olive oil
  •  1 large sweet Vidalia onion, diced small
  •  1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
  •  4 to 5 cloves garlic, finely minced or pressed
  •  2 teaspoons cumin
  •  1 teaspoon Mexican oregano (regular oregano may be substituted)
  •  24 ounces salsa verde (I used Trader Joe’s; see my Vegan Pozole recipe and make the blender portion to make your own)
  •  two 8.5-ounce pounces (4 cups) ready rice, cooked according to package directions*
  •  one 15.5-ounce can black beans, drained and rinsed (I used no-salt added)
  •  2 tablespoons lime juice, or to taste
  •  2 to 4 tablespoons fresh cilantro, finely minced; or to taste
  •  salt and pepper, optional and to taste

INSTRUCTIONS

  1. To a large skillet, add the olive oil, onion, and saute over medium high heat for 3-4 minutes, or until onion is beginning to soften.
  2. Add the chicken and cook until done, about 5 minutes. Stir and flip frequently to ensure even cooking
  3. Add the garlic, evenly sprinkle the cumin, Mexican oregano, and cook for about 1 minute, or until fragrant; stir nearly continuously.
  4. Add the salsa verde, rice, black beans, and stir to combine.
  5. Add the lime juice, cilantro, optional salt and pepper, stir to combine, and taste. If necessary, add additional salt, pepper, cumin, lime juice, etc.as desired. Serve immediately.

NOTES

*I use Uncle Ben’s Ready Rice with Black Beans and Lime Cilantro flavor. Use your favorite flavor of ready rice or use cooked/leftover rice.

Storage: Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months

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