Chicken, Black Beans and Rice

  • Yield: 4-6 servings


1-- broiler-fryer chicken, cooked, skinned, boned and cut into pieces
2-1/2cup chicken broth
1cup rice, uncooked
1/2teaspoon pepper, divided
2tablespoons olive oil
3/4cup 6
3/4cup chopped sweet red bell pepper
1can (15 oz) black beans
1whole bay leaf
3tablespoons red wine vinegar
1/2teaspoon liquid smoke
1/2teaspoon salt


In large saucepan, pour chicken broth; add rice and 1/4 teaspoon of the pepper. Bring to a broil over high temperature, stir, cover, reduce temperature to low and cook without stirring for 25 minutes. While rice is cooking, place olive oil in small frypan and heat over medium temperature. Add onion and red pepper, stirring and cooking about 5 minutes. Gently stir in black beans, bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon pepper. Cook on low temperature, uncovered, about 5 minutes. When rice is done, stir the cooked chicken into rice. Gently add black bean mixture, cover, turn off heat and let sit on cooking eye about 5 minutes.