Recipe

Mexican Style Chicken On Rice With Black Beans Recipe

Add Step-by-Step Photos	Sosousme / All my dishes 3 weeks, 3 days ago 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...some frozen brown rice = DINNER = in less then 15 minutes.... More Prep:5m Cook:15m Servings:4	Sosousme
	chicken mexican easy fast lowcal 15 minutes quick pantry dinner

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Ingredients

4 boneless skinless chicken breasts, about 5 ounces each

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper

1 tablespoon extra virgin olive oil, divided

1 tablespoon unsalted butter, divided

1 (14 - ounce) can of black beans, undrained

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)

1 poblano pepper, halved, seeded and sliced thinly

1 jalapeno pepper, halved, seeded and sliced thinly

1 (14 - ounce) can Mexican style tomato sauce, or diced tomatoes crushed or lightly blended

4 tablespoons Cotija cheese (or you can use grated Parmesan cheese)

Directions

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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Comments

joe1155 3 weeks, 2 days ago said:
Sounds great!

asheats 3 weeks, 2 days ago said:
Love it, you've come up with a great concoction here, I love dinners like this one!

tablescape 5 days, 5 hours ago said:
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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