Caribbean Chicken Rice Beans Recipes

CARIBBEAN RICE AND BEANS

Caribbean Rice and Beans image

Provided by Robert Irvine : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, chopped
1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes)
2 (16-ounce) cans black beans (or your choice of beans), rinsed clean
2 tablespoons rice wine vinegar
1 cup dry rice
2 cups chicken or vegetable stock
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped chives
Hot sauce, to taste (recommended: Tabasco)
Salt and freshly ground black pepper

Steps:

Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve.

CARIBBEAN CHICKEN AND RICE

Caribbean Chicken and Rice image

Looking for a hearty dinner using Progresso® broth? Then try this flavorful chicken and rice dish - perfect if you love Caribbean cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 boneless, skinless chicken breast halves (about 1 pound)
1 large onion, coarsely chopped (1 cup)
2 cups Progresso™ chicken broth (from 32 oz carton)
1 cup uncooked regular long grain rice
1 medium red bell pepper, chopped (1 cup)
1/4 teaspoon saffron threads, crushed
1/4 teaspoon crushed red pepper
1/2 cup frozen green peas

Steps:

Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 65 mg, Fiber 2 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg

CARIBBEAN CHICKEN AND BLACK BEANS

Caribbean Chicken and Black Beans image

Originally from Shape magazine and adapted to suit my tastes and simplify the preparation. This is healthy and comforting with a pleasing, but approachable combination of spices that even picky eaters will enjoy. Though full of flavor this is not spicy hot, so feel free to adjust to your own tastes. A word of caution, this makes 6 perfect portions for my weight watching lifestyle but if you have hungry eaters at your table, it may only serve 4 or 5.

Provided by justcallmetoni

Categories Chicken Breast

Time 42m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

nonstick cooking spray
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts or 1 lb boneless skinless chicken thighs, cut into 3/4 inch cubes
2 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup fat-free chicken broth
8 ounces tomato sauce
1/4 cup dark rum
1 green bell peppers or 1 red bell pepper, seeded & diced
1/2 teaspoon cinnamon
1/4 teaspoon clove, ground
1/8 teaspoon allspice
1/8-1/2 teaspoon red pepper flakes
1 (14 1/2 ounce) can black beans, drained
4 cups cooked brown rice

Steps:

Coat a skillet with nonstick cooking spray. Sprinkle pepper on chicken and cook in skillet over medium heat for 3-5 minutes, so that the surfaces have a nice brown color and are no longer opaque. Remove the chicken to a plate and return the pan to heat.
In the same skillet, heat olive oil. Add onion . If the pan become dry, add 2 tablespoons of broth to skillet. Cook for 5-6 minutes or until onion is soft, stirring frequently. In the last minute of cooking, add the garlic.
Add tomato sauce, remaining broth and rum to skillet and mix well. Add green and/or red pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min or until chicken is tender and liquid has thickened.
Stir in beans and heat another 2-3 minutes Place rice on large platter and top with chicken and bean mix.

Nutrition Facts : Calories 381.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 43.9, Sodium 334.4, Carbohydrate 53.1, Fiber 9.7, Sugar 2.9, Protein 27.6

CARIBBEAN CHICKEN RICE & BEANS

Caribbean chicken rice & beans image

Quick, cheap everyday meal

Provided by katiedorey

Time 30m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Oven to 200C/fan 180C.gas 6. Over a high heat, in a large frying pan, sear the chicken breasts until golden (2mins each side).
Transfer the chicken to a roasting tin and pour over the Reggae Reggae sauce or equivalent. Roast for 15mins until cooked through.
Meanwhile, rinse the rice then tip into a medium saucepan. Stir in the coconut cream and water, place over a high heat and simmer for 6mins. Stir in the kidney beans and cook for a further 5mins until rice is tender. Drain, return to the pan, season and stir in the coriander. Divide between plates and serve with the chicken sliced into strips and the sauce from the roasting tin.

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