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Mexican Chicken with Rice and Beans

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Ingredients Method

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

Method
 

  1. The night before, soak black beans in water (to cover by 1") with a pinch of baking soda.
  2. The next day, cook the black beans in water until soft, about 45 min.  Drain and set aside.
  3. In a 9x13 baking dish, add your rice.
  4. Add stock.
  5. Add tomato sauce.
  6. Then spices.
  7. Add carrots, peas, and black beans.
  8. Stir it all together.
  9. 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.
  10. 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.