Mexican Style Chicken On Rice With Black Beans
From sosousme 2 years ago
- 15 minutes to make
- Serves 4
Last night I wanted to make something fast, easy and tasty...and I didn't want to go to the market. So I looked in my pantry, and in the vegetable bin...a left-over poblano pepper, a jalepeno, a can of black beans. Read more ...some frozen brown rice = DINNER = in less then 15 minutes. See less
Ingredients
- 4 boneless skinless chicken breasts, about 5 ounces each shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon dried oregano shopping list
- salt and pepper shopping list
- 1 tablespoon extra virgin olive oil, divided shopping list
- 1 tablespoon unsalted butter, divided shopping list
- 1 (14 - ounce) can of black beans, undrained shopping list
- 2 cups cooked brown rice (or in this case I had some Trader Joes frozen brown rice in my freezer, another alternative is Sucess Boil in Bag Brown Rice - ready in 5 minutes, or you can even use white rice) shopping list
- 1 poblano pepper, halved, seeded and sliced thinly shopping list
- 1 jalapeno pepper, halved, seeded and sliced thinly shopping list
- 1 (14 - ounce) can Mexican style tomato sauce, or diced tomatoes crushed or lightly blended shopping list
- 4 tablespoons Cotija cheese (or you can use grated parmesan cheese) shopping list
How to make it
- Rinse the chicken breasts and pat dry. Season with cumin, oregano, salt and pepper.
- Heat half the oil and half the butter in a skillet. When hot, add the chicken, seasoned side down and cook, over medium high heat, until browned about 5 minutes. Turn and cook the other side, about 5 minutes. Add the tomato sauce to the pan, lower the heat and simmer 5 minutes or until the chicken is cooked through.
- Meanwhile, in another saute pan, heat the remaining oil and butter and saute the peppers over medium heat until soft and wilted. Turn off heat and set aside.
- Open the beans and heat in a small sauce pan.
- Heat the rice.
- To serve: Split the rice between 4 warmed bowls; top with some of the black beans and a little bean liquid (not a lot, just a little); top with the peppers, sprinkle the cheese on, then cut the chicken into slices and place on top; spoon the remaining sauce on top and top with more cheese, if desired.
- LindySez: Sauteing the peppers makes them nice and mild. They have a wonderful flavor but are not hot. I think this would also be good with some sauteed red bell pepper, or green bell pepper.
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The Rating
Reviewed by 1 people-
I love your ingenuity in putting all these ingredients together when needed. That is a terrific gift. Thanks for the recipe.
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