Chicken, Black Beans and Rice

  • Yield 4-6 servings


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



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