Best Chili Brown Rice With Chicken Black Beans And Olives Recipes

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

CHICKEN WITH BROWN RICE & BLACK BEANS

Steps:

• 1. Cut your chicken breast into 1 inch pieces and fully cook in a skillet. (I made a homemade fajita seasoning & sprinkled all over the chicken. Feel free to use whatever seasonings you prefer!).
• Rinse & Drain black beans then add to a medium sauce pan. Then add your rotel. Heat until hot.
• Put your hot cooked rice in a bowl, top with black bean & rotel mixture & lastly your chicken! Enjoy!
• I also like to add a little hot sauce on mine, but feel free to eat it how you want!

BAKED CHICKEN AND RICE WITH BLACK BEANS

Steps:

• Prepare rice according to package directions.
• Meanwhile, saute onions, bell pepper, and carrot in hot oil in a large skillet over medium heat 10 minutes or until tender.
• Preheat oven to 350F and lightly grease a 3-qt. or 13- x 9-inch baking dish.
• Combine hot cooked rice, onion mixture, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl (I use the skillet instead).
• Spoon into the prepared baking dish and sprinkle with remaining 1/2 cup cheese.
• Cover and bake for 20 to 30 minutes, uncover and bake 5 to10 minutes or until cheese is melted.

CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES

Steps:

• Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
• Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
• Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
• Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.