Chicken with Black Beans and Rice |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a variation of a cuban dish. The balsamic vinegar gives it an exceptional flavor! Ingredients:
3 tablespoons olive oil |
1 pinch crushed red pepper flakes |
1 large onion |
4 -5 cloves garlic, chopped |
4 boneless skinless chicken breasts, cut into strips |
2 teaspoons oregano, separated |
2 teaspoons ground cumin, separated |
2 (16 ounce) cans black beans, undrained |
1 (4 ounce) jar sliced pimientos |
salt & pepper |
3 tablespoons balsamic vinegar |
3 cups chicken broth |
1 1/2 cups white rice |
Directions:
1. In a large pan, heat olive oil and add red pepper flakes.
2. Add onion and garlic, and cook until onion is tender.
3. Increase heat, add chicken, stirring until cooked.
4. Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
5. Add black beans, pimentos, remaining spices, and balsamic vinegar.
6. Blend and simmer uncovered for 30 minutes, reseasoning if needed.
7. While beans are simmering, bring broth to boil in a pan, add rice.
8. Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
9. Serve bean mixture over rice.
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