Print Recipe

Mexican Chicken with Rice and Beans

Ingredients

  • 1 1/2 cups brown basmati rice
  • 2 cups chicken broth or stock
  • 1 cup tomato sauce
  • 1 cup cooked black beans about 1/3 cup dry
  • 1 cup peas
  • 2 carrots peeled and sliced
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. oregano
  • 1 tsp. sea salt
  • 1 - 2 lbs. chicken

Instructions

  • The night before, soak black beans in water (to cover by 1") with a pinch of baking soda.
  • The next day, cook the black beans in water until soft, about 45 min.  Drain and set aside.
  • In a 9x13 baking dish, add your rice.
  • Add stock.
  • Add tomato sauce.
  • Then spices.
  • Add carrots, peas, and black beans.
  • Stir it all together.
  • Lay your chicken pieces on top.  I use leg quarters because they are cheap, and then I use the bones to make more chicken bone broth.  You can use drumsticks, bone-in breasts, boneless breasts...really whatever you want.  Ideally, the chicken should cover most of the rice.  If not, lightly cover with foil.  I don't need to.
  • Put it in the oven at 350ºF for about an hour.  Then it's done.  If you already had pre-cooked beans in the fridge or freezer, this dish would come together in 10 minutes.  It is a no-brainer.