Rice and Beans with Chicken
I love elaborate recipes. I really do.

But 90% of the time, I’ll look at an elaborate recipe with 20 ingredients and think, “Yeah right! Not tonight, my friend.”

Which is a pity, because ingredient lists can be deceiving as far as effort involved.

On the other hand, if I come across a recipe with only 3 or 4 ingredients, I’ll probably dismiss that one too. “Not exciting. Probably has ‘boxed something’ as an ingredient.”

Sometimes I’m too judgmental.

While this list looks medium-longish, just look at the process:
Rice and Beans with Chicken
Rice

Rice and Beans with Chicken
Sauce

Rice and Beans with Chicken
Beans

Rice and Beans with Chicken
Broth and chicken

Cover and cook. Eat.

And don’t get a steam burn!

No seriously, DON’T get a steam burn. I went to pull off the aluminum foil, and my hand got in the way of the escaping steam. It was one of those burns that actually took a second to reach my brain. At first it was like, “oh that was kind of hot,” and a second later I was jumping around the kitchen waving my hand in the air like I just didn’t care. Then I remembered to run it under cold water.

I’m quick like that.

Hours later, I was STILL icing my fingers because they felt like my skin was melting off. Unwrap with caution, folks.

Steamy Rice and Beans
Serves 4-6
Adapted from eat, live, run

2 chicken breasts, diced (or leave out the chicken!)
1 cup dry rice (I used Jasmine rice)
8 oz can of tomato sauce
14 oz can of kidney beans, rinsed and drained
3 cups chicken or vegetable broth
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/8 to 1/4 tsp cayenne, depending on how much kick you’re looking for.
guacamole for topping (I’m kind of obsessed with the Wholly Guacamole from Costco. Best ingredients list I’ve seen on store-bought guacamole.)

Preheat the oven to 350F

In a 9×13″ dish, pour in the rice, tomato sauce and kidney beans. Add the spices to the broth and whisk together. Pour the broth over the rice and beans, and give the pan a little stir. Add the chicken, and then cover the pan very tightly with aluminum foil. Bake for 90 minutes with the foil on.

CAREFULLY remove the aluminum foil, top the casserole with guacamole, and serve.

Yours truly with peeling fingers,
Jo

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