Umami
Umami

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Chicken With Black Bean And Brown Rice

1 serving

servings

10 minutes

active time

30 minutes

total time

Ingredients

1 tsp olive oil

1/2 cup (85 g) finely chopped poblano pepper

1/4 cup (38 g) chopped red onion

1/4 tsp kosher salt

1 tsp chili powder

1 cup (235 ml) chicken stock

1/4 cup (53 g) long-grain white rice

1/2 cup (120 g) drained and rinsed canned black beans

Juice of 1 lime

1 tsp chopped cilantro

1 (4-oz [115-g]) boneless, skinless chicken breast, 1/2″ (1.4 cm) thick

1 tsp chili powder

1/2 tsp kosher salt

1 tsp olive oil

Directions

To make the rice, heat the olive oil over medium heat in a 2-quart (2-L) saucepan. Add the pepper, onion, and salt. Cook the vegetables for 2 to 3 minutes, or until they start to soften. Add the chili powder and chicken stock. Adjust the heat to bring the stock to a boil, add the rice and stir to combine. Adjust the heat to maintain a strong simmer and cook the rice, stirring occasionally, for 15 minutes.

Add the black beans, lime juice and cilantro. Cook the rice for 5 minutes, or until it’s tender and the liquid is absorbed.

While the rice cooks, make the chicken. First, season the chicken on both sides with the chili powder and salt. In an 8 1/2-inch (22-cm) skillet, heat the olive oil over medium heat. Place the chicken in the pan and cook it for 4 to 5 minutes on the first side. Turn it and cook the other side for 5 more minutes or until the internal temperature is 165°F (74°C). Transfer the chicken to a cutting board and cover it loosely with foil until the rice is finished cooking.

To serve, slice the chicken into 1/4-inch (6-mm) slices and place it on top of the rice.

Nutrition

Serving Size

-

Calories

580

Total Fat

16.8g

Saturated Fat

-

Unsaturated Fat

-

Trans Fat

-

Cholesterol

-

Sodium

-

Total Carbohydrate

71.2g

Dietary Fiber

13.7g

Total Sugars

13.7g

Protein

42.9g

1 serving

servings

10 minutes

active time

30 minutes

total time
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