Friday, April 24, 2009

Chicken with Black Beans and Rice

This looks terrible but it really taste good. Black beans are new for cooking with us so maybe that is it we are used to the red kidney beans. Any way we were surprised at how flavorful this dish was and we do like flavorful.Thanks from Recipezaar.

3 tablespoons olive oil
1 pinch crushed red pepper flakes (we added a bit more)
1 large onion (we always cook with a yellow)
4-5 cloves garlic chopped
4 boneless skinless chicken breast cut into strips (we used about 5 chicken thighs as they do seem to have more flavor and are not as dry as a breast plus we can get them cheep at Sam's.)
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 cans black beans, undrained
1 can corn drained
1 4 oz jar sliced pimientos
salt and pepper to taste
3 tablespoons balsamic vinegar
3 cups chicken broth
1 ½ cups rice.

1.In a large pan heat olive oil and add red pepper flakes
2.Add onion and garlic and cook until tender or clear.
3.Increase heat and add chicken stirring until cooked.
4.Lower heat to med. And add 1 tsp of oregano, 1tsp of cumin and simmer for 1 minute.
5.Add black beans, corn, pimentos, remaining spices and balsamic vinegar.
6.Blend and simmer uncovered for 30 minutes re seasoning if needed.
7.Heat broth to a boil and add rice. Lower to simmer and cook for 20 minutes till rice is fluffy.
8.Serve beans over rice.

1 comment:

Joni Cleary said...

This sounds wonderful. I really enjoy your food blog.

Thanks for visiting YouMooseBeKidding.