Recipe Collection: Mexican Chicken and Rice with Beans

Then spices.

Add carrots, peas, and black beans.

Stir it all together.

Lay your chicken pieces on top.  I am using leg quarters because they are really cheap and then I use the bones to make more stock.  You can use drumsticks, bone-in breasts, boneless breasts…really whatever you want.  Ideally the chicken should be covering most of the rice.  If not, lightly cover with foil.  I don’t need to.

Now, put it in the oven at 350 for about an hour.  Then it’s done.  If you had beans already cooked and in the fridge or freezer, this dish would seriously come together in 10 minutes.  It is a no-brainer.

Serve it with shredded cheese (my favorite), slices of avocado, sour cream, fresh salsa — whatever you like and have on hand.  Pair it with a salad and some fresh fruit (or canned in the winter) and you have a perfectly easy meal.  This would make a great lunch, dinner, or even a meal-on-the-go if you baked it in advance.  Maybe try serving it with a little Blueberry Crumble….

Depending on the type of chicken you use, this is a $5 – $6 meal and it will feed a family of 4 – 6, possibly with leftovers.  You could add more beans if desired.

How do you like your Mexican food?

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