Chicken and Rice with Black Beans
4 servings
54 minutes
Chicken and rice with black beans is a soulful dish of Mexican cuisine, infused with the aromas of spices and the warmth of home. Its roots trace back to traditions where simple yet nourishing ingredients come together in harmonious flavor. Tender chicken fillet soaked in spicy chili aroma combines with the softness of rice and richness of black beans. A light spiciness highlighted by garlic and onion reveals the complexity of taste, while fresh cilantro adds a refreshing touch. This versatile dish is suitable for family dinners as well as cozy evenings with friends. It is nutritious, filling yet light, creating a perfect balance between richness and freshness. Each ingredient plays its role, transforming simple products into a culinary delight filled with the soul of Mexican cuisine.
1
Heat oil in a large skillet over medium heat. Season chicken breasts with salt and sprinkle with 1 tablespoon of chili powder. Sear them in hot oil until golden brown, about 3 minutes on each side, and transfer to a plate. In the remaining oil in the skillet, add rice and onion, and sauté for 4-5 minutes, stirring, until the rice becomes translucent. Add garlic and the remaining chili powder, mix well. Add broth and salt. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
- Vegetable oil: 2 tablespoons
- Chicken breast fillet: 700 g
- Chili powder: 2 tablespoons
- Rice: 1 glass
- White onion: 1 head
- Garlic: 5 clove
- Chili powder: 2 tablespoons
- Chicken broth: 1.5 glass
- Salt: to taste
2
Cut the chicken breasts into cubes and add to the rice. Also add black beans. Cover and cook for another 12 minutes. Remove from heat, sprinkle with chopped green onions, and let sit covered for another 5-10 minutes. Garnish with cilantro.
- Chicken breast fillet: 700 g
- Canned black beans: 75 g
- Green chopped onions: 0.3 glass
- Coriander: 1 stem