Seasoned Chicken With Beans And Rice Recipes

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CHICKEN WITH BLACK BEANS AND RICE

Make and share this Chicken with Black Beans and Rice recipe from Food.com.

Provided by Maine-iac

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13



Chicken with Black Beans and Rice image

Steps:

  • In a large pan, heat olive oil and add red pepper flakes.
  • Add onion and garlic, and cook until onion is tender.
  • Increase heat, add chicken, stirring until cooked.
  • Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
  • Add black beans, pimentos, remaining spices, and balsamic vinegar.
  • Blend and simmer uncovered for 30 minutes, reseasoning if needed.
  • While beans are simmering, bring broth to boil in a pan, add rice.
  • Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
  • Serve bean mixture over rice.

3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
3 cups chicken broth
1 1/2 cups white rice

CARIBBEAN SEASONED RICE

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13



Caribbean Seasoned Rice image

Steps:

  • Heat oil in saucepan until just smoking. Salt and pepper chicken pieces and brown both sides in single layers. When all the pieces are browned off, remove chicken from the pan and set aside. Drain oil from pan. Add butter, onion, scallions, thyme, bay leaves, and saute for 4 minutes. Add rice and saute for 4 to 5 minutes more, then add garlic, chicken, squash, peas and water. Bring to a boil then reduce to a simmer and cover for 35 minutes.

2 tablespoons peanut oil
Salt and fresh ground pepper
6 to 8 chicken thighs, halved
2 tablespoons butter
1 medium onion, diced
1/4 cup scallions, chopped
2 sprigs thyme
2 bay leaves
3 cups long grain rice, rinsed
1 tablespoon garlic, chopped
1 1/2 cups butternut squash, small dice
1 1/2 cups frozen peas
5 cups water

ADOBO SEASONED CHICKEN AND RICE

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 27



Adobo Seasoned Chicken and Rice image

Steps:

  • Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl. Season both sides of the chicken pieces with salt and pepper and then season with the adobo seasoning mixture.
  • Heat 3 tablespoons of oil in a large Dutch oven over high heat. Place the chicken in the oil skin side down, in batches, if necessary, and saute until golden brown. Turn the chicken over and cook until the second side is golden brown. Transfer the chicken to into a separate pot with all cooking juices, cover and allow to cook through over medium heat. Keep warm.
  • Place the browning pan with the remaining 2 tablespoons oil back over high heat. Add the onions, green and red peppers and cook until soft. Add the tomato powder, garlic and cook for 1 minute.
  • Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.
  • After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through, about 8 minutes.
  • Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice. Add the chicken and stir to combine.

2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
5 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice

CHICKEN, RICE AND BEAN SALAD

Categories     Salad     Bean     Chicken     Herb     Poultry     Rice     Freeze/Chill     Low Fat     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 13



Chicken, Rice and Bean Salad image

Steps:

  • Bring 2 cups water and 1 cup chicken broth to boil in heavy medium saucepan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl and cool.
  • Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with 1/2 tablespoon olive oil. Season chicken with salt and pepper and sprinkle with 1 teaspoon cumin. Broil chicken until cooked through, turning once, about 10 minutes. Cool and cut chicken into 1-inch pieces.
  • Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in bowl. Combine remaining 1/4 cup chicken broth, remaining 1 tablespoon olive oil, remaining 1 teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.(Can be prepared up to 4 hours ahead. Cover and refrigerate.)

2 cups water
1 1/4 cups canned unsalted chicken broth
1 1/2 cups long-grain rice
6 boneless skinless chicken breasts, well trimmed
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15-ounce cans black beans, rinsed, drained
1 16-ounce can corn, rinsed, drained
1 bell pepper, chopped
1/2 red onion, chopped
1/4 cup lightly packed chopped fresh cilantro
3 tablespoons fresh lime juice
2 large garlic cloves

BAKED BEANS RICE AND CHICKEN

From "The Great Minnesota hot dish" cookbook. Serve with tossed salad along with warm crusty bread.

Provided by BeccaB3c

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9



Baked Beans Rice and Chicken image

Steps:

  • In a saucepan, heat oil over medium heat.
  • Add chicken; stir and cook until browned.
  • Set aside.
  • Add rice, onions, bell pepper and garlic in same saucepan; stir and cook 2 minutes.
  • Combine all ingredients into a large bowl; mix well.
  • Spoon mixture into a greased 13x9x2 inch glass baking dish.
  • Cover with foil.
  • Bake 50 minutes or until rice is cooked.

nonstick cooking spray or 2 tablespoons corn oil
6 boneless skinless chicken breast halves, cut into strips (seasoned with salt and pepper)
1 cup uncooked long grain white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 garlic cloves, chopped
2 cups chicken broth or 2 cups water
1 (14 ounce) can stewed tomatoes
1 (16 ounce) can baked beans

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10



One-Pan Black Beans, Chicken and Rice image

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  • Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  • Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g

2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoons cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

BLACK BEANS AND RICE

The perfect meal! Preparation Time: 20 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Daisy

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 30m

Yield 10

Number Of Ingredients 8



Black Beans and Rice image

Steps:

  • In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
  • Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 27.1 g, Fat 0.9 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 354.4 mg, Sugar 0.6 g

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
¾ cup uncooked white rice
1 ½ cups low sodium, low fat vegetable broth
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
3 ½ cups canned black beans, drained

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12



Tex-Mex Chicken with Black Beans & Rice image

Steps:

  • Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chiles
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

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