Chicken and Rice with Black Beans


Fresh cilantro, jalapeño, and smoky spices add exotic flavor to classic chicken and rice.

Chicken and Rice with Black Beans
Serves: 5 to 6 servings
  • 3 boneless skinless chicken breasts, cut into 2-inch pieces (about 2 pounds)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 cup chopped red onion
  • 1 cup chopped red bell pepper
  • 4 cloves garlic, smashed
  • ½ jalapeño pepper, chopped
  • 1½ cups basmati rice, rinsed
  • 3 cups chicken broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • Garnish: sliced radish, sliced jalapeño, hot sauce
  1. In a large bowl, stir together chicken, salt, cumin, paprika, garlic powder, and black pepper. In a 12-inch cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Cook chicken, stirring occasionally, until browned on all sides, approximately 6 minutes. Remove chicken from skillet; wipe skillet clean.
  2. Add remaining 2 tablespoons olive oil to skillet; heat over medium-high heat. Add onion, bell pepper, garlic, and jalapeño. Cook, stirring occasionally, until tender, approximately 5 minutes. Add rice, stirring to combine. Cook 2 minutes. Add chicken and broth; bring to a boil. Reduce heat to low. Cover, and simmer until rice is tender, approximately 20 minutes.
  3. Stir in beans, cilantro, and lime juice. Garnish with radish, jalapeño, and hot sauce, if desired.



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