Red Chile Chicken with Rice and Black Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
28 mins
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Total Time
38 mins
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Servings
5 Servings
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Calories
550 kcal
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Course
Main Course
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Cuisine
American
Red Chile Chicken with Rice and Black Beans
Description
This recipe brings together diced chicken breast seasoned with chili powder and browned briefly to build flavor, while rice is cooked with onions and garlic to develop aroma and texture. The use of chili powder adds a mild heat and depth to the dish, balancing the savory chicken and hearty rice. Black beans are added near the end, contributing creaminess and protein. The combined ingredients are simmered with chicken broth to allow the rice to absorb flavors and cook fully.
The texture is a pleasing mix of tender chicken bits, soft rice grains, and the creamy firmness of beans. The cooking method of partially cooking the rice first then adding chicken and beans ensures all components finish together without overcooking.
This one-pot meal serves well as a straightforward main dish that doesn't require side dishes, though it pairs nicely with salsa and sour cream on the side for added freshness and creaminess. It suits a casual dinner or meal prep scenario.
Ingredients
- 2 tablespoons canola oil divided
- 2 chicken breast about 1.5 pounds), cut into 1-inch pieces, boneless skinless
- 1 ½ tablespoons chili powder divided
- 1 medium onion diced
- 1 ½ cups rice
- 4 cloves garlic minced
- 2 ½ cups chicken broth
- 1 (15-ounce) (15-ounce) can black beans drained and rinsed
- ¼ cup green onion about 3-4 green onions, roots and wilted outer leaves removed before chopping, OR 1/3 cup chopped cilantro, chopped
- salsa for serving
- sour cream for serving
Instructions
- Heat one tablespoon of the oil in a medium-large heavy pot over medium heat. Sprinkle the diced chicken breast with salt and ½ tablespoon of the chili powder. Place the chicken in the hot oil and brown , stirring and flipping occasionally, until browned, 2-3 minutes (the chicken doesn’t need to be cooked all the way through because it will finish cooking later). Remove the chicken to a plate.
- Add the second tablespoon of oil to the pot and add the onion and rice. Cook on medium-low, stirring for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1 tablespoon chili powder. Cook one minute, and then add the broth and salt (between 1/2 to 1 teaspoon) to taste. Stir well. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook for 10 minutes.
- Add the chicken to the pot along with the beans, give it all a good stir. Recover the pot and cook on low for 10-12 minutes longer, taking care that the mixture isn’t cooking to hot or else it will burn on the bottom.
- Sprinkle the green onions and test a kernel of rice. It should be tender, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so, stirring and checking often to make sure the mixture doesn’t burn.
- Fluff the mixture with a fork and serve with salsa and sour cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 42g | 84% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 87mg | 29% |
| Sodium | 633mg | 26% |
| Fiber | 10g | 40% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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