-
1
Place beans and rice in separate pots of water.
-
2
Bring to a boil.
-
3
Remove beans and rice from heat, cover and let soak for one hour.
-
4
Drain and rinse rice and beans.
-
5
Place rice in pot with 5 cups of water.
-
6
Place beans in pot with 6-8 cups of water.
-
7
Bring both pots of water to a boil.
-
8
Reduce heat to a gentle simmer.
-
9
Tilt lids to allow vent and simmer for 60-90 minutes until desired softness is achieved.
-
10
Note: Instant rice and canned beans may be used for this recipe to save time, but it will not be as healthy as the real deal, nor will it taste as good.
-
11
With about 30 minutes left for the beans and rice, begin to prepare the remaining ingredients.
-
12
Preheat oven to 400F.
-
13
Coat rimmed baking sheet with 1 tablespoon of olive oil.
-
14
Remove tomatillo husks and place tomatillos on baking sheet with ancho chiles.
-
15
Roast for 20 minutes, quarter turn every 5 minutes.
-
16
Cube chicken, dice tomatoes and shallots
-
17
Place chicken in frying pan with 1 tablespoon of olive oil.
-
18
Cook thoroughly.
-
19
Place diced tomatoes and shallots in a separate frying pan with 1 tablespoon of olive oil.
-
20
Cook thoroughly.
-
21
Remove tomatillos and chiles from oven and place into a blender.
-
22
Blend into a sauce.
-
23
Add sea salt to taste.
-
24
Add sauce into frying pan with chicken, turn heat to low until remaining ingredients are finished cooking.
-
25
When rice and beans are finished cooking, drain and rinse with hot water.
-
26
Place in large mixing bowl.
-
27
Add shallots and tomatoes.
-
28
Mix well.
-
29
On a plate or in a bowl, scoop one cup of rice and bean mixture onto plate or into bowl.
-
30
Spoon chicken and sauce over top of the rice and bean mixture.
-
31
Enjoy!
-
32
Warning: contents will be hot and delicious.
