Mexican Chicken and Red Bean Rice

For a more authentic feel, replace the black beans with red beans and add taco seasoning and cilantro to the mix.


October 2012 | By
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Mexican Chicken and Red Bean Rice
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at a glance Main Ingredient

Poultry

Type

Main Dishes

Preparation Time

00:00:00


Date Published

October 2012

For a more authentic Mexican feel, replace the black beans with red beans and add taco seasoning and cilantro to the mix. To make it a full meal, serve with chicken thigh fillets (or fish fillets or shrimps) that have been rubbed with the same taco seasoning.

Click to find more Mexican recipes

Serves 3 to 4  
Prep Time 10 minutes
Cooking Time 20 minutes

For the red bean rice
1 1/2 tablespoons olive oil
1 large white onion,
      sliced into half-moons
5 cloves garlic, finely chopped
1 (400-gram) can red beans, drained
1 tablespoon plus
      1 teaspoon taco seasoning
3 cups cooked brown rice
3 to 4 sprigs cilantro,
      leaves picked and roughly torn
salt and additional taco seasoning, to taste
chipotle hot sauce (optional)

For the Mexican chicken
350 grams chicken thigh fillets
2 tablespoons taco seasoning
oil for shallow-frying
salsa, to serve

1  Make the red bean rice: Heat a wok or skillet over medium high heat. When hot, add olive oil. When the oil is hot, add onions and garlic. Sauté until onions are soft and translucent.

2  Add beans together with taco seasoning. Toss until everything is evenly coated and the beans are warmed through. Add rice and cook, tossing frequently, until thoroughly mixed and the flavors have combined well, about 10 minutes. If you like a little heat, add a few generous shakes of hot sauce. Season to taste with salt and a little more taco seasoning if needed (this will all depend on the potency of your taco seasoning). Toss in cilantro and take off the heat. Set aside.

3  Make the chicken: Coat chicken fillets in taco seasoning. Heat a skillet on medium-high heat. Add just enough oil to thinly coat the bottom of the pan. When the oil is hot, pan-fry chicken fillets until just cooked through. Slice chicken fillets into strips and serve alongside rice and salsa.

Serving tip: You can pile the rice and chicken (and the salsa) on top of a tortilla, then finish it off with some grated cheese and a drizzle of sour cream. Ta-dah! A homespun burrito.

How to Make the fresh salsa: Chop some tomatoes, onions, and cilantro, toss and season with salt and peppe. Feel free to add your own favorite Mexican condiments. Pickled jalapeño and a drizzle of sour cream over the rice would work well, too. Make sure to also have a bottle of your favorite hot sauce nearby, if you like it spicy.  (To see more salsa recipes, click here)


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