fbpx
Come on in and Get in the Kitchen!
(773) 754-7877
[email protected]
3617 N. Broadway, Chicago
Instagram Feed
Search

Black Bean & Cheddar Mexican Chicken, Vegetables & Rice

  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Mexican Chicken, Vegetables & Rice
Easy one pan wonder for a weeknight meal! Bring great Mexican flavors to this easy chicken and rice dish. File this one under "Sheeeeeeeiiiit yeah."
Mexican Chicken, Vegetables & Rice
Easy one pan wonder for a weeknight meal! Bring great Mexican flavors to this easy chicken and rice dish. File this one under "Sheeeeeeeiiiit yeah."
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • 1 cup black beans pre soaked and softened (or can use canned)
  • 1/2 cup carrots diced
  • 2 chicken breasts diced
  • 1 tbsp South of My Border Mexican Blend or create a blend of an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1 cup Jasmine rice
  • 1/2 cup chicken broth
  • 1 1/4 cup water
  • 1 tbsp red wine vinegar
  • juice of 1/2 lime
  • 1 pinch salt
  • 1 cup each of frozen corn & spinach
  • 1 cup Cheddar cheese shredded
Servings:
Ingredients
  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • 1 cup black beans pre soaked and softened (or can use canned)
  • 1/2 cup carrots diced
  • 2 chicken breasts diced
  • 1 tbsp South of My Border Mexican Blend or create a blend of an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1 cup Jasmine rice
  • 1/2 cup chicken broth
  • 1 1/4 cup water
  • 1 tbsp red wine vinegar
  • juice of 1/2 lime
  • 1 pinch salt
  • 1 cup each of frozen corn & spinach
  • 1 cup Cheddar cheese shredded
Servings:
Instructions
  1. In a deep, coverable pan, sauté onion and garlic in about 1-2 tbsp of olive oil with a pinch of salt and pepper on medium high heat until onions become translucent.
  2. Add black beans, carrots, chicken and South of My Border Mexican Blend or substitute spices, and brown (approximately one minute or so).
  3. Add rice and sauté until rice becomes slightly translucent (another minute or so).
  4. Add chicken broth, water, red wine vinegar and lime juice with another pinch of salt. Mix thoroughly and bring to a boil. Cover tightly, lower heat and let simmer for 15 minutes. Turn heat off and let sit and steam for an additional 10 minutes.
  5. Add frozen vegetables and 1/2 of the cheese and stir until the cheese has melted and veggies have warmed. Salt and pepper to taste.
  6. Top with the rest of the cheddar cheese and serve.
Share this recipe!

Shipping is free when you spend $75 or more! Dismiss