Tag Archives: Chicken

Nicaraguan Rice & Beans

Chicken burrito bowl
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Mexican Skillet Rice

This recipe from Taste of Home

Ingredient

  • 1 large egg, beaten
  • 1 pound chicken tenderloins, chopped
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cups cooked jasmine or long grain rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can Mexican-style corn, drained
  • 1 (7-ounce) jar roasted sweet red peppers, drained and sliced
  • 1 (8-ounce) jar taco sauce
  • 2 green onions, chopped
  • ¼ cup minced fresh cilantro

Directions

  • In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside.
  • In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, corn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

Please see source website for additional pictures and detailed instructions – Taste of Home

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Buy the book (in Print or on Kindle)

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

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

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Southwest Chicken, Kahlua Black Beans & Cheddar Rice

Picture from FarmGirlFollies.com

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Southwest Chicken, Kahlua Black Beans and Cheddar Rice

Jennife @ Farm Girl Follies

Ingredients

  • Brown rice (enough to make 3 cups cooked)
  • 2 Tablespoons butter
  • 8 oz. Cabot Tomato Basil Cheddar, shredded
  • 2 Tablespoons olive oil
  • 1 lb. chicken breast, sliced into thin strips
  • 1 packet Denny Mike’s Chick Magnet Southwest Seasoning
  • 1 Tablespoon cumin
  • 1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon paprika
  • 2 teaspoons granulated honey
  • 1 green pepper, chopped
  • 1 small red, orange and yellow pepper, chopped
  • 3 garlic cloves, minced
  • 1 onion, sliced thin
  • 2 cans black beans
  • 1 Tablespoon red wine vinegar
  • ¼ cup Kahlua
  • 1 teaspoon Tabasco sauce (to taste)
  • Kosher salt

Instructions

  1. Prepare 3 cups brown rice according to package directions. When rice is tender, stir in butter and shredded Cabot cheddar. Season with Kosher salt to taste. Set pan aside with lid on, to keep warm while preparing chicken and vegetables.
  2. Saute sliced chicken breast in a skillet with 1 Tablespoon olive oil. When no pink remains, sprinkle chicken with Denny Mike’s seasoning packet and 1 Tablespoon water. Stir to combine.
  3. While chicken cooks, saute garlic in 1 Tablespoon olive oil in a second skillet for 1-2 minutes. Add peppers and onions to the garlic. Saute until tender.
  4. Rinse and drain black beans. Add to the skillet.
  5. Combine seasonings and honey in a small bowl. Add seasonings, vinegar, Kahlua and Tabasco to the vegetables and stir to combine. Season with Kosher salt to taste.
  6. Add chicken to the skillet with the beans and vegetables, and continue cooking for 2-3 minutes.
  7. Serve chicken and bean mixture over cheddar rice. Or, combine rice and bean mixture, then spoon into a large tortilla and roll tightly. Serve burrito with salsa and sour cream.

Please see source website for additional pictures and detailed instructions – Farm Girl Follies

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

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

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