There are two types of cooks: those who prefer to follow a recipe, and those who like to wing it. I prefer to wing it — which is probably why I prefer cooking over baking. (I can never keep track of how many cups or tablespoons I’ve put into the mixing bowl!)
This meal isn’t very original, but it’s good. Really, that’s all that matters! As with most of my recipes, you can make substitutions or additions to suit your preferences. Use pinto beans, shrimp or steak, whatever veggies you want...this is one of those fabulous meals that comes together with only a few staple ingredients.
The other night I was looking through our almost-bare fridge and trying to figure out how to pull a complete meal together from the various odds and ends. I ended up with this dish, which I knew we’d enjoy because we love all of the ingredients and flavors. Andy liked it so much that he requested I make it once a week!
This meal isn’t very original, but it’s good. Really, that’s all that matters! As with most of my recipes, you can make substitutions or additions to suit your preferences. Use pinto beans, shrimp or steak, whatever veggies you want...this is one of those fabulous meals that comes together with only a few staple ingredients.
The other night I was looking through our almost-bare fridge and trying to figure out how to pull a complete meal together from the various odds and ends. I ended up with this dish, which I knew we’d enjoy because we love all of the ingredients and flavors. Andy liked it so much that he requested I make it once a week!
I use a rice cooker and cook my beans and rice together. I use 2.5 cups of water in the rice cooker and use the “quick rice” setting, which took about 45 minutes. If you don’t have a rice cooker, use whatever method you like to cook the rice and beans. I would suggest quick rice in the microwave and heating up the beans after!
To reheat leftovers, sprinkle some water over the dish to add moisture to the rice. Heat the meal in a covered skillet over medium heat for about five minutes, or in a covered bowl in the microwave for about two minutes.
Laura’s chicken over rice and beans
makes 4 servings
inactive time is based on method of cooking
active time, including prep, is around 20 minutes
- 1 can black beans, drained
- 2 cups uncooked brown rice
- 1 chicken boiullon cube or “better than bouillon” equivalent
- 1/2 onion, diced
- 1/2 or one whole bell pepper, diced (any variety will do)
- 2 chicken breasts cut into 1-inch pieces (if the breasts are really large, use one and a half.)
- ½ tsp onion powder
- 1 tsp garlic powder, DIVIDED
- ½ tsp cumin
- salt and pepper
- 1 Tbsp vegetable oil
- optional: 2 Tbsp fresh cilantro
1. Cook the rice and beans. If cooking them together in a rice cooker, add the bouillon, ½ tsp garlic powder, salt and pepper and cilantro. If cooking separately, cook the RICE with the bouillon, salt and pepper and cook the BEANS with ½ tsp garlic powder. Add the cilantro after rice and beans are done (if cooking separately).
2. While the rice and beans are cooking, heat a TBSP of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the onion and pepper and let them cook, stirring occasionally.
3. While the onion and pepper is cooking, season your chicken pieces with the onion powder, remaining garlic powder, cumin and a dash of salt and pepper.
4. Scoot the onion and pepper pieces to the edges of the skillet. Add the chicken pieces to the skillet and let them cook for two minutes, then turn the pieces and let them cook for another minute or two. Use a spatula to split the chicken pieces into smaller chunks if desired. If the chicken breaks apart easily, it’s done.
5. Serve the rice and beans mixed together on a plate or low bowl. Top the rice and beans with the chicken, onion and pepper mixture.
