chicken with black beans and rice
This traditional dish is fast and easy to prepare and it's kid-friendly. Leftovers (if there are any) are great the next day!
- 1 tablespoon olive or vegetable oil
- 4 chicken thighs
- 4 chicken drumsticks
- Salt and pepper to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup pimientos
- One 15-ounce can black beans, drained and rinsed
- 1 cup yellow rice
- 1 3/4 cups water
- 1/8 teaspoon cayenne
- 2 tablespoons chopped fresh parsley
- 1 lime, sliced into 4 wedges
In a Dutch oven, heat the oil over medium. Season the chicken with salt and pepper and add to the pan. Brown chicken for about 8 minutes, turning over once. Remove the chicken from the pan and set aside. Carefully drain off all but a tablespoon of fat from the pan. Reduce heat to low, add the onion and cook until softened, stirring occasionally. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits.
Stir in the beans, rice, water, parsley and the cayenne. Arrange chicken evenly on top in a single layer. Bring to a boil and simmer until all the water is absorbed, about 10 to 12 minutes. Reduce heat to the lowest setting, cover and let the mixture simmer until the chicken and rice are done, about 15 minutes longer. Serve each serving a sprinkling of chopped parsley and a wedge of lime.
Discover more Cinco De Mayo - Recipes
in the archived edition of our April 2013 email
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