Brazilian Chicken and Black Beans and Rice |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
1 (8 ounce) package mexican-style chicken rice pilaf mix (look for goya, vigo or other mexican-style rice in the spanish or mexican food section of your groce) |
1 (16 ounce) can black beans, rinsed and drained |
1 cup corn, canned or frozen |
1 bunch scallion, chopped |
1/2 cup pitted black olives, sliced lengthwise |
4 cups cooked diced chicken meat or 1/2 roasting chicken |
1/2 bunch fresh cilantro, chopped |
1 ripe avocado, sliced (or made into guacamole) |
salsa |
sour cream (for garnishing) |
tortilla chips |
Directions:
1. Prepare the rice according to package instructions.
2. Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
3. Transfer to a platter.
4. Garnish with the avocado slices, salsa, sour cream and tortilla chips.
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