Sea of Savings

Red Chicken Chile with Black Beans and Rice – Sea of Savings

Red Chicken Chile with Red Beans and Rice1

At the end of a long day the last thing you want to do is spend your evening in the kitchen.  This delicious Red Chicken Chile with Black Beans and Rice is simple, quick and best of all it’s cooked all in one pot.  This is a favorite in our family as it’s a hearty meal, it’s not spicy and best of all you can top it with sour cream, salsa or whatever suits your taste.  We often like to eat this up with tortilla chips as well.

This is definitely one that will become a regular on your meal planning schedule.  ;-)

Red Chicken Chile with Black Beans and Rice
This one pot dish will feed your whole family and be on the table in 30 minutes.
  • 2 tablespoons canola oil, divided
  • 2 boneless, skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces
  • 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 oz.) can black beans, drained and rinsed
  • ¼ cup chopped green onions (about 3-4 green onions), roots and wilted outer leaves removed before chopping OR ⅓ cup chopped cilantro
  • Salsa and 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 ½ 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.


Filed Under: Main Dishes

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