Southwestern Black Beans, Chicken and Rice

I love black beans! Add some chicken and rice and you have yourself quite a tasty meal.

Ingredients:

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
salt
pepper
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.

Enjoy!

Cooking Rice

Rice is always a good staple to have in your pantry. It is pretty versatile.

You can just have it as a side or use it in a casserole. You can even make a salad with it.

But, it all starts with cooking it first. Which is pretty easy. You don't need a fancy rice cooker. Just a pan with a tight fitting lid.

How long it takes to cook the rice depends on the kind you buy.

Minute rice is the fastest rice to make. It is already precooked so you just have to bring it to a boil and it's pretty much ready.

Brown rice, on the other hand, takes the longest. But, it is healthier.

Regular white rice, that you buy in the bag takes about twice the time as minute rice and a little less than half the time of brown rice.

Cooking rice is pretty simple. And you can vary the taste by the liquid and seasonings you cook it in or anything you add in when it's done.

The basic method of cooking rice is using 2 parts liquid to 1 part rice.

Start off by deciding what flavor you want to give to your rice.
You can just use plain water with nothing added. Or, if you want to add a bit of flavor, add some salt and a little butter to the water before adding the rice.

You can also cook the rice in chicken broth.

Add different spices to the water or chicken broth. Use parsley or curry powder. Maybe lemon pepper seasoning.

After deciding how you want your rice to taste, get out a medium sized saucepan and add your broth or water to it. Add any seasonings you are using.
Turn the heat to medium high and bring to a boil.

While the cooking liquid is heating up, rinse the rice in a strainer and make sure to drain it well.

When the liquid is boil, add the rice quickly.

Let the water come back to a boil.
Cover.
Turn the heat down to low and let cook undisturbed.

For white rice, it takes about 15 minutes.
For brown rice, it takes about 40 minutes.

The rice is done when the water has all absorbed into the rice.

It's time to serve, add in things such as cheese or salsa, or use it as an ingredient in another dish.

Brocolli, Chicken, Cheesy Rice Casserole

This is a really great casserole.
It has chicken and cheese. It has the healthy broccoli in it. And it is quick to put together.
I always use long grain white rice, but feel free to use whatever kind you prefer.

Preheat your oven to 350 degrees Fahrenheit.
You will need a 2 quart greased casserole dish, preferably with a lid.

Ingredients:

3 cups cooked white rice
1(10-1/4 oz) can condensed cream of chicken OR cream of mushroom soup
2 cups shredded cheddar cheese
1-2 cups fresh or frozen cut up broccoli
1/4 cup chopped onion, optional
2 cups chopped up cooked chicken
4 slices American cheese, optional

If you are using fresh broccoli, you may want to partially cook it first before adding it. Otherwise it may stay somewhat crunchy.
In a large bowl, mix the soup and the rice.
Add the cheddar cheese, chicken, broccoli, and optional onion.
Pour into the prepared casserole dish.
If using, lay the slices of cheese over the rice mixture. Using the cheese slices will add a little more creaminess to the finished meal.
Cover the casserole and bake for about 30 - 40 minutes until bubbly and or cheese slices are melted.
Remove from the oven.
Take off lid and stir in the melted cheese.

Serves 6.

Jambalaya Salad

This is no ordinary salad. I stumbled across this recipe while trying to find pasta salad recipes.
It is a great addition to a potluck or even great as a meal, all by itself.

Ingredients:

1-1/3 cups water
2/3 cup long grain white rice
6 slices bacon, cooked and crumbled
6 oz. salad shrimp
1/2 cup cubed ham
1/2 cup chopped green pepper
1/2 cup sliced celery
1/4 cup chopped onion
1 cup chopped tomato

3/4 cup Italian salad dressing
1 teaspoon dried thyme
1/4 teaspoon chili powder
1/4 teaspoon salt
1 garlic clove, minced

In a 2 quart pan, bring the water to a boil.
Add the rice and turn down to medium low. Cover. Cook for 20 minutes or until water is absorbed into the rice.
Fluff and turn out into bowl to cool.
Chop all your vegetables and ham.
If you don't have celery or don't like it, use 1 cup green pepper for the 1/2 cup celery and 1/2 cup green pepper. Still is great that way.
Add the crumbled bacon, shrimp, ham, and vegetables to the bowl with the rice.
In another bowl whisk the Italian dressing, thyme, salt, chili powder, and garlic together.
Pour over the rice mixture.
Stir to coat.
Chill until serving.

Serves 6 as a main dish.