ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS
Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
- Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
- Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.
CHICKEN WITH BLACK BEANS AND RICE
Make and share this Chicken with Black Beans and Rice recipe from Food.com.
Provided by Maine-iac
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan, heat olive oil and add red pepper flakes.
- Add onion and garlic, and cook until onion is tender.
- Increase heat, add chicken, stirring until cooked.
- Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
- Add black beans, pimentos, remaining spices, and balsamic vinegar.
- Blend and simmer uncovered for 30 minutes, reseasoning if needed.
- While beans are simmering, bring broth to boil in a pan, add rice.
- Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
- Serve bean mixture over rice.
CUBAN BLACK BEANS CHICKEN WITH RICE
This Cuban Black Beans Chicken and Rice recipe will take you straight to the streets of Miami! An easy comfort food chicken dinner you will make over and over again.
Provided by Mahy
Categories Main Course
Time 50m
Number Of Ingredients 24
Steps:
- Preheat your oven to 400 degrees F.
- Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
- In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.
- Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
- **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
- In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.
- At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
- Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
- Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
- Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
- To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
- Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.
Nutrition Facts : ServingSize 1 serving without avocado crema, Calories 525 kcal, Carbohydrate 90 g, Protein 16 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 386 mg, Fiber 13 g, Sugar 2 g
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
MOROS Y CRISTIANOS (CUBAN BLACK BEANS AND RICE)
Cuban rice with black beans.
Provided by jean
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes.
- Add black beans, then stir in white rice. Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during the cook time.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 52.6 g, Cholesterol 3 mg, Fat 2.7 g, Fiber 6.2 g, Protein 8.7 g, SaturatedFat 0.4 g, Sodium 1158.8 mg, Sugar 1.5 g
CUBAN CHICKEN WITH BLACK BEANS
Easy and Great Tasting Chicken Dish! Serve with rice and add a salad and bread, and you are done! Add an extra breast and thigh for extra chicken. Can be made with boneless chicken breasts as well. If you like things a little more spicy, add some more cumin and cayenne to your black beans!
Provided by breezermom
Categories Beans
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Pour 1 tbsp olive oil in a skillet. Heat the skillet over medium-high heat. Starting skin side down, brown chicken about 10 minutes, turning once. Remove chicken from skillet.
- Add pepper, onion, and garlic; cook, stirring, 3 minutes. Stir in beans, water, oregano, cumin, cayenne pepper, and salt. Heat to boiling, stirring.
- Return chicken to skillet, cover and simmer 20 minutes, or until chicken is tender, turning pieces occasionally. Stir in lime juice.
- Serve with hot cooked rice.
- Garnish with tomatoes, avocados, green onions, and sour cream.
Nutrition Facts : Calories 384.7, Fat 21.2, SaturatedFat 6, Cholesterol 103.5, Sodium 486.6, Carbohydrate 16.8, Fiber 5.5, Sugar 1.7, Protein 31
PACIFIC CUBAN BLACK BEANS AND RICE
I am not claiming this to be an authentic Cuban dish, rather my version of it. I hope that you enjoy. Garnish with chopped green onions, chopped cilantro, lime wedges, and sour cream.
Provided by Fancy Nancy
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h35m
Yield 6
Number Of Ingredients 20
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
- Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
- Remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. Remove bay leaves and adjust seasoning to your preferences. Serve over rice.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 84.5 g, Cholesterol 18.4 mg, Fat 15.8 g, Fiber 13.2 g, Protein 19.6 g, SaturatedFat 4.1 g, Sodium 1609 mg, Sugar 5.7 g
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