Tuesday, March 3, 2015

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
(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:

best,

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