Saturday, April 20, 2013
Southwestern Black Beans, Chicken and Rice
1 cup dried black beans.
water for cooking the beans
1/2 cup white rice
1 chicken breast half or 2 skinless, boneless chicken thighs
2 Tablespoons dried cilantro or 1/4 cup fresh chopped
1 teaspoon chili powder
1 teaspoon paprika powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper-optional
Shredded cheese for sprinkling-optional
Rinse and drain your black beans.
You can soak out if you want. If you don't, that's fine.
Put beans in a medium cooking pot and cover with water.
Salt lightly and add the cumin, paprika, chili powder, garlic powder, and cayenne powder.
Bring to a boil, turn down, cover, and simmer for about an hour and a half until the beans are tender.
Drain the beans, but keep the liquid.
Set the beans aside.
Measure the bean cooking liquid. Keep 1 cup. If you don't have that much, add water to get that amount.
Put that and the rice back into the pan.
Bring to a boil and turn down, cover and cook until liquid is absorbed, about 15 minutes.
While the rice is cooking, cook your chicken.
Put a small amount of oil in a skillet and add the chicken.
Salt and pepper it and cook til done.
Let cool and cut into cubes.
When the rice is done, add the beans, chicken and cilantro and stir in until everything is heated through.
Serve with cheese sprinkled over the top.
I like a mix of cheddar and Monterey jack.
This will serve 3 to 4 people.