Black Beans And Rice Con Pollo Recipes

BLACK BEANS AND RICE CON POLLO

Steps:

• First, chop onions and garlic. Separate out onto two different plates.
• Start water boiling for the rice. Boil 2 cups of water. Once boiling, add rice and follow instructions on the bag. As you're cooking beans and chicken, check the rice and mix as needed as well as add more water along the way...a couple of times. I add 1/4 cup to 1/2 cup depending on how much I need. If I add all of the water the bag calls for, it seems to come out too mushy for me.
• Heat 1 Tbsp of olive oil at medium high heat. Add chopped onion and garlic to large sauce pan or dutch oven. Cook until translucent (don't burn the garlic) for about 5 minutes.
• Lower to medium heat and drop in 1 can of undrained black beans along with bay leaf and 1/2 tsp of cumin. Cook for 5-7 minutes. Use a potato masher to mash the beans.
• While the beans are cooking, prepare the chicken and add salt and pepper to taste as well as drizzle olive oil over chicken.
• Heat a seasoned cast iron skillet (or non-stick skillet, be sure to add a little olive oil and heat for only 1-2 minutes) on medium to medium high heat (for the chicken) for about 3-4 minutes.
• Add the 2nd can of beans and heat on low for about 10 minutes.
• Add chicken to cast iron skillet and cook for about 4 minutes on each side on medium heat.
• When the chicken is about ready to come off the skillet, add the raw onions and garlic chopped for the chicken. Using tongs, move the chicken to one side of the skillet and mix the onions around to get cooked. Be sure not to burn the garlic.
• Remove chicken, onions and garlic after about 2 minutes and allow chicken to rest for at least 5 minutes.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

ARROZ CON POLLO Y FRIJOLES NEGROS (RICE W/CHICKEN BLACK BEANS)

Steps:

• Heat a large skillet over medium-high heat. Sprinkle chicken with adobo seasoning. Cook chicken 5 minutes per side or until lightly browned. Remove from skillet.
• Add rice and half of onions to skillet. Brown in pan drippings over medium heat about 8 minutes, stirring constantly. Add tomato sauce, beans, water and bouillon. Stir until well blended.
• Place chicken on top of rice. Cover and simmer 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with remaining onions.

QUICK & EASY ARROZ CON POLLO WITH BLACK BEANS RECIPE

Steps:

• Add the oil to a large saute pan or Dutch oven over medium-high heat. Add in the diced onion and rice, stirring as you go, and cook until the rice turns from translucent to opaque. Add the garlic and the 2 and a half tablespoons of chili powder and cook for 1 minute, then add the broth and salt and pepper to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low and cover the pot. Cook for 15 minutes. Do not stir the rice if you want it to be fluffy! Add the sliced or shredded chicken and black beans to the top of the pot (without stirring the rice), recover the pot, and cook over very low heat until the chicken and beans are warmed through and the flavors mingle, about 5-6 minutes. Do not stir the rice if you want it to be fluffy! Uncover, sprinkle with green onions and cilantro on top of the mixture (do not stir the rice). Recover the pot and let stand off the heat for 5 to 10 minutes. Fluff the rice with a fork and serve with salsa or warmed tortillas, if desired.