Mexican Style Chicken On Rice With Black BeansFrom sosousme 7 years ago
- 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
- 2 poblano peppers, 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 with some diced green chilies added shopping list
- 4 tablespoons Cotija cheese (or you can use grated parmesan cheese), or grated pepper jack 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. (if using the pepper jack, put on top of the chicken and then place briefly under the broiler to melt)
- 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.