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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Black Beans, Chicken, & Rice Recipe

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This recipe for Black Beans, Chicken, & Rice is from Our Family Cookbook Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tsp oil
2 cups uncooked rice
3 tsp cumin
2 tsp chili powder
4 cups cooked chicken, shredded
4 cups frozen bell pepper & onion stir-fry, coarsely chopped
2 (15 oz) cans Progresso black beans, drained, rinsed
32 oz carton Chicken broth
2 T water
1 cup shredded cheddar cheese
Directions:
Directions:
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 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.
Personal Notes:
Personal Notes:
Double the cook time if you use organic long-grain rice. This makes enough for my whole family with plenty of leftovers.

 

 

 

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