Chicken Beans and Rice

Note/Suggestions: Rice and beans are a great meal for anyone, add a little chicken for extra protein and few tortilla chip and some fruit on the side and we are talking a winner lunch. Send the rice mixture to school in an insulated container to keep it hot. Makes 4-6 servings.

Ingredients:

  • 1 cup long grain rice
  • 2 tsp vegetable oil or olive oil
  • 1 tsp salt
  • 1 ½ cups of cold water
  • 1 15oz can of black beans, drained and rinsed well
  • 2 cups cooked chicken, shredded or cubed
  • 1 tsp garlic powder
  • 1 tsp of ground cumin (optional)
  • 1 tsp of ground coriander (optional)
  • Salt and ground black pepper to taste

Directions:

  1. In a medium sauce pan, heat 1 tsp of oil. Add one cup of uncooked rice and stir until the rice grains are coated with oil and turning translucent. Add 1 ½ cups of cold water and the salt. Stir well and bring to a boil. Reduce the heat to simmer and cover the pot.
  2. Let it cook for about 20 minutes or until all the water has absorbed into the rice. Fluff with a fork.
  3. Meanwhile, in a medium-sized glass bowl, combine the beans and chicken with the remaining oil and spices plus 2 tbsp of cold water. Heat for 2 minutes or until hot.
  4. When rice is finished cooking. Mix the chicken and bean mixture into rice and combine well. If it seems too dry, add a touch of oil to eliminate the stickiness.