M – Mel’s Kitchen Cafe | Red Chile Chicken with Rice and Beans

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72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.


Red Chicken Chili with Rice and Black Beans

Mel @ Mel’s Kitchen Cafe


(Ingredients modified to include Aldi brand name)

  • 2 tablespoons Carlini canola oil, divided
  • 2 boneless, Kirkwood skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces
  • 1 ½ tablespoons Stonemill Essentials chili powder, divided
  • 1 medium onion, diced
  • 1 ½ cups Rice Bowl rice
  • 4 cloves garlic, minced
  • 2 ½ cups Chef’s Cupboard chicken broth
  • 1 (15 oz.) can Dakota’s Pride black beans, drained and rinsed
  • 1/4 cup chopped green onions (about 3-4 green onions), roots and wilted outer leaves removed before chopping OR 1/3 cup chopped cilantro
  • Casa Mamita Salsa and Friendly Farms sour cream for serving


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fluff the mixture with a fork and serve with salsa and sour cream

Please see source website for pictures and detailed instructions – Mel’s Kitchen Cafe

Costs = $

M - Cost

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***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.


One response

  1. […] M – Mel’s Kitchen Cafe | Red Chile Chicken with Rice and Beans […]

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