Friday, October 8, 2010

Black Beans, Chicken and Rice

It's finally October and fall. One of my favorite times of the year to cook. It's like a fresh start and I don't have to worry about yard work anymore. Not that I don't like it, it's just very time consuming so cooking sort of gets put on the backburner. Well now it's time to focus on the cooking and food! This recipe is from another magazine that got lost over the years (circa 2007!) but I have dog-eared lots of pages in it. Finally I got to one recipe and it was this one! It's so delicious and the flavors aren't too overpowering. Also, my husband made the comment that with the black beans and peppers it looked like Halloween in a bowl. This would be perfect for a Halloween dinner. It's quick, easy and delicious!

Black Beans, Chicken and Rice
Adapted from: Pillsbury
Serves: 4

2 tsp canola oil
1 cup uncooked long-grain white rice
1 1/2 tsp ground cumin
1 tsp chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion, chopped
1 can black beans, drained and rinsed (15 oz)
1 can chicken broth (14 oz)
2 Tbsp water
1/2 cup shredded cheddar cheese

In a 12-inch skillet, heat oil over medium-high heat. Cook and stir in rice, cumin and chili powder for 1-2 minutes. Stir in all remaining ingredients except cheese. Heat to boiling, cover, reduce heat and simmer for  15 minutes. Make sure liquid is absorbed and rice is tender, stirring occasionally.

Remove skillet from heat and uncover. Fluff quickly with a fork. Sprinkle cheese on top and cover. Let stand for 1-2 minutes while the cheese melts. Serve warm.

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