Spicy Chicken, Rice & Black Bean Bake

Regular readers know I usually create the recipes I post. Sometimes I take a classic preparation and tweak the ingredients to make it my own. Today I am sharing a recipe I discovered in the magazine Chile Pepper. ( I author a blog called red or green? How could I not love a print version of everything hot & spicy?) This dish is easy to prepare, delicious, special enough to serve to guests, and the leftovers make terrific burritos. What's not to love?

the cooked dish in the roasting pan

The recipe below is basically exactly the same as in the magazine. My edits include adding butter to the oil for the flavor, using chicken breasts instead of thighs and adding sauteed onion and garlic. Not enough to do anything but give all the credit to Chile Pepper. Here is the link to their version. The magazine suggests using leftovers to make burritos "shred the chicken and combine with the rice & beans and serve with warm tortillas and sour cream". Sounds perfect doesn't it? Enjoy!

Spicy Chicken, Rice & Black Bean Bake

(8 servings)

8 Chicken breasts, skinless, boneless and cut in half

extra-virgin olive oil

1 tablespoon butter
1/2 white onion, chopped
2 cloves garlic, minced

2 (6.4-ounce) boxes Mexican or Spanish-style rice

3 (15-ounce) cans black beans, undrained

2 (10-ounce) cans diced tomatoes with habaneros, jalapenos or spicy pepper, undrained

1½ cups shredded cheddar cheese

½ cup water

sea salt

black pepper

Preheat the oven to 350°F. 

Season the breasts salt and pepper.In a roasting pan over medium-high heat, warm the oil and butter. Cook the chicken breasts and onion  (turning twice) until the chicken is golden brown on all sides and the onion is beginning to caramelize (approximately 5-7 minutes.) Add the garlic and cook another minute stirring the onion and garlic to prevent sticking.

Place the chicken in the center of the pan. Add the contents from the rice package, the beans, tomatoes, cheese and water around the chicken. Stir to combine, then rearrange the chicken so the mixture surrounds it.

Place the pan in the oven and bake for 50 minutes. Check the oven halfway through and stir the mixture to cook the rice evenly. Serve hot or warm

Other chicken recipes you may enjoy:

• Buffalo Chicken Sliders with Bacon & Celery
• Busy Mom's Chicken Tacos
• Oven Roasted Chicken, Chorizo & Rice with Corn
• Oven Fried Tortilla Chicken Drumsticks
• Spicy Chicken Provençal with Peppers & Heirloom Tomatoes
• Szechuan Broccoli & Chicken

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  Winter means comfort food at Food Network and this week we are celebrating Chicken. Do you have a favorite chicken recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network.
• Feed Me Phoebe: Easy Vietnamese Chicken Pho with Bok Choy and Herbs (Pho Ga)
  The Lemon Bowl: Thai Chicken Satay with Sriracha Hoisin Peanut Sauce
  The Heritage Cook: Chicken Divan with Roasted Vegetables (Gluten Free)
  Creative Culinary: Maple Whiskey Chicken with Bacon
  Dishing with Divya: Chicken Bones and Vegetable Soup
  Elephants and the Coconut Trees: Whole Roasted Tandoori Chicken
  Taste with the Eyes: Fabulous Filipino Chicken Adobo
  Napa Farmhouse 1885: Chicken with Spinach & Artichoke Dip Sauce
  Red or Green: Spicy Chicken, Rice & Black Bean Bake
  FN Dish: Classic vs. Creative: Your Pick of Top Chicken Comfort Foods

best,

• Diane
• red or green? 

  California Girl in Taos
  

  napa farmhouse 1885

  MoseyLove

  
  

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