Southwestern Style Beans And Rice With Chicken

Name: Southwestern Style Beans And Rice With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) whole chickens, deboned and cut up; 2 cups texmati cooked brown rice; 2 (15 ounce) cans black beans or (15 ounce) cans pinto beans, drained and rinsed well; 1/4 cup virgin olive oil; 1 large onion, peeled and finely chopped; 1 medium red pepper, seeded and finely chopped; 1 medium fresh jalapeno pepper, seeded and finely chopped; 2 fresh garlic cloves, minced; 1 (14 ounce) can diced tomatoes with juice; 1 teaspoon cumin; 1 lemon, juice of; sea salt; fresh ground black pepper; 1 cup prepared chicken broth

Servings: persons

1 (3 1/2 lb) whole chickens, deboned and cut up
2 cups texmati cooked brown rice
2 (15 ounce) cans black beans or (15 ounce) cans pinto beans, drained and rinsed well
1/4 cup virgin olive oil
1 large onion, peeled and finely chopped
1 medium red pepper, seeded and finely chopped
1 medium fresh jalapeno pepper, seeded and finely chopped
2 fresh garlic cloves, minced
1 (14 ounce) can diced tomatoes with juice
1 teaspoon cumin
1 lemon, juice of
sea salt
fresh ground black pepper
1 cup prepared chicken broth

1
NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
2
If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
3
In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
4
Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
5
Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.

785

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (3 1/2 lb) whole chickens, deboned and cut up, 2 cups texmati cooked brown rice, 2 (15 ounce) cans black beans or (15 ounce) cans pinto beans, drained and rinsed well, 1/4 cup virgin olive oil, and more.

Yes, Southwestern Style Beans And Rice With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!