Recipe Collection: Mexican Chicken and Rice with Beans

I had this on my meal plan once and then “chickened out” (haha) before actually making it.  I went with a normal chicken-and-rice dish instead.  Then I put it on my meal plan again, determined to do it.  I soaked and cooked the beans and mixed up everything in the dish, and then….

YUMMY.

Why didn’t I do this sooner?!  Not to mention it’s a filling, balanced, cheap and easy meal.  I think it will grace my meal plans every week or two now.  Just delicious.

Ingredients:

• 1 1/2 c. brown basmati rice
• 2 c. chicken stock
• 1 c. tomato sauce
• 1 c. cooked black beans (about 1/3 c. dry)
• 1 c. peas
• 2 carrots, peeled and sliced
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp. oregano
• 1 tsp. sea salt
• 1 – 2 lbs. chicken

Directions:

The night before, soak black beans in water (to cover by 1″) with a pinch of baking soda.

The next day, cook the black beans in water until soft, about 45 min.  Drain and set aside.

In a 9×13 baking dish, add your rice.

Add stock.

Add tomato sauce.

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