Chicken, Black Beans and Rice
Save yourself some prep time and use a deli-roasted whole chicken for this tasty black bean and rice dish.
2 1/2 cups chicken broth
1 cup long grain rice, uncooked
1/2 teaspoon ground black pepper - divided use
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped sweet red pepper
1 (15-ounce) can black beans, rinsed and drained thoroughly
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt
1 broiler-fryer chicken, cooked, skinned, boned and cut into pieces
- In large saucepan, combine chicken broth, rice and 1/4 teaspoon of the pepper. Bring to a boil over high temperature, stir, cover, reduce temperature to low and cook without stirring for 20 minutes.
- While rice is cooking, place olive oil in small skillet and heat over medium temperature. Add onion and red pepper, stirring and cooking about 5 minutes.
- Gently stir in black beans, bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon ground black pepper. Cook on low temperature, uncovered, about 5 minutes.
- When rice is done, stir the cooked chicken into rice. Gently add black bean mixture, cover, turn off heat and let sit about 5 minutes.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.