CHICKEN WITH BLACK BEANS AND RICE
Make and share this Chicken with Black Beans and Rice recipe from Food.com.
Provided by Maine-iac
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, heat olive oil and add red pepper flakes.
- Add onion and garlic, and cook until onion is tender.
- Increase heat, add chicken, stirring until cooked.
- Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
- Add black beans, pimentos, remaining spices, and balsamic vinegar.
- Blend and simmer uncovered for 30 minutes, reseasoning if needed.
- While beans are simmering, bring broth to boil in a pan, add rice.
- Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
- Serve bean mixture over rice.
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
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, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
ONE DISH CHICKEN, BLACK BEANS, AND RICE
One Dish Chicken, Black Beans, and Rice for an easy weeknight dinner! #chicken #dinner the-girl-who-ate-everything.com
Provided by Christy Denney
Categories All Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top.
- Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish.
- Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions.
Nutrition Facts : ServingSize 1 g, Calories 516 kcal, Carbohydrate 32 g, Protein 50 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 1332 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 7 g
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
SKILLET CHICKEN WITH BLACK BEANS AND RICE
I work long hours so I'm always looking for a good meal I can freeze and take to work as I need it. This meal works great and the best part? It's healthy too.
Provided by GenYChef
Categories Chicken
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the chicken breasts at an angle to make 1/2-3/4 inch thick slices.
- Preaheat olive oil on skillet to medium high.
- Just as the olive oil starts to 'smoke' reduce heat to medium and add the garlic.
- Quickly stir until the garlic is just aromatic (15-20 seconds) and add chicken.
- Continue to cook on medium heat until the chicken is cooked through and slightly browned.
- Remove the chicken from skillet and set aside.
- Add 1 tbsp water to the skillet and scrap until the drippings are glazed.
- In the same skillet combine the black beans, corn, and salsa and heat on low/medium-low until warm.
- Serve the chicken on a bed of rice with the black beans & salsa mix on the side.
Nutrition Facts : Calories 598.8, Fat 13.3, SaturatedFat 3, Cholesterol 46.4, Sodium 551.1, Carbohydrate 92.5, Fiber 8.9, Sugar 1.8, Protein 27.9
ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
- Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
- Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.
BAKED CHICKEN AND RICE WITH BLACK BEANS
I loved my grandma's chicken and rice, but this takes it to another level. A comforting casserole that is mildly seasoned, but could easily be spiced up as you prefer. From the February 2009 Southern Living magazine, attributed to Meredith Baldwin of Lawrenceville, Illinois.
Provided by Deb G
Categories One Dish Meal
Time 1h5m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to package directions.
- Meanwhile, saute onions, bell pepper, and carrot in hot oil in a large skillet over medium heat 10 minutes or until tender.
- Preheat oven to 350F and lightly grease a 3-qt. or 13- x 9-inch baking dish.
- Combine hot cooked rice, onion mixture, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl (I use the skillet instead).
- Spoon into the prepared baking dish and sprinkle with remaining 1/2 cup cheese.
- Cover and bake for 20 to 30 minutes, uncover and bake 5 to10 minutes or until cheese is melted.
BRAZILIAN CHICKEN AND BLACK BEANS AND RICE
Wonderful main dish 'salad' to be served cold, but it's wonderful eaten warm too. A good Mexican rice and fresh cilantro are musts. So easy - this is my favorite thing to eat for any meal! It would be good for a side dish (omitting the chicken in lieu of grilled chicken) or can be adapted for a vegetarian diet.
Provided by Musical Joy
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the rice according to package instructions.
- Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
- Transfer to a platter.
- Garnish with the avocado slices, salsa, sour cream and tortilla chips.
Nutrition Facts : Calories 258.9, Fat 10.3, SaturatedFat 1.5, Sodium 137.1, Carbohydrate 36, Fiber 13.2, Sugar 3.1, Protein 10.6
ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY
Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
- Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
- Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
- Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
- Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
- Serve the chicken over rice and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams
CHICKEN AND RICE WITH BLACK BEAN SALSA
This is a really nice one dish recipe that is incredibly easy, and my boys/husband love it. Being that they are not big fans of rice, I considered this one a success. Credit to the OrderingDisorder blog.
Provided by lawmama
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- First, start your rice. Brown rice can take up to 45 minutes to cook sometimes (although I like the Uncle Ben's 10-minute brown rice). Time it accordingly so that the rice is finished by the time the main dish is finished.
- Pour the salsa into the bottom of a 13" x 9" glass baking dish. You can add extra if you want salsa leftover to mix into the rice.
- Fillet the chicken breasts. Lay them on top of the salsa.
- Bake for 25 minutes.
- Remove from the oven and pour the black beans in the baking dish. Bake for another 10 minutes.
- Take it out again and sprinkle the top with shredded cheese. Bake for another 2 minutes or until the cheese melts.
- Dish out the chicken and black beans onto plates. Then, mix in the prepared rice into the dish with the leftover salsa and beans, and serve alongside the chicken. Enjoy!
Nutrition Facts : Calories 492.8, Fat 9.7, SaturatedFat 5.3, Cholesterol 23.7, Sodium 1041.2, Carbohydrate 78.5, Fiber 18.5, Sugar 5, Protein 25.9
BLACK BEAN CHICKEN WITH RICE FOR TWO
"This favorite dish only requires a few ingredients, so it's easy to fix on a weeknight." Molly Newman - Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 8-10 minutes or until a thermometer reads 170°., Slice chicken; serve with rice and bean mixture.
Nutrition Facts : Calories 391 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 649mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 7g fiber), Protein 32g protein.
ONE-PAN CHICKEN DRUMSTICKS WITH RICE AND BEANS
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Provided by Anna Stockwell
Categories Dinner Chicken Onion Cinnamon Cumin Rice Chickpea Bean Fruit Herb One-Pot Meal Kid-Friendly Small Plates Quick & Easy Wheat/Gluten-Free Soy Free Dairy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
- Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
- Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20-25 minutes.
- Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.
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