Cuban Black Beans Chicken With Rice

• Gluten free

• Meat

  • 1 Mango pineapple salsa from the quickest chicken fajita with mango pineapple salsa
  • 1 Salsa avocado roast chicken skillet

• Produce

  • 1 Bell pepper
  • 2 cans Black beans
  • 3 tbsp Coriander
  • 2 Coves of garlic
  • 1 tsp Oregano
  • 2 Shallots

• Canned Goods

  • 1/3 cup Chicken or vegetable stock

• Condiments

  • 1 Hot sauce
  • 1 Restaurant style mexican salsa
  • 1 Sour cream flavored with lime and cilantro or flavoured with hot sauce

• Pasta & Grains

  • 1 1/2 cups Rice, long grain

• Baking & Spices

  • 1/2 tsp Chili spice
  • 1 pinch Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple vinegar
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 2 tbsp Butter, unsalted

• Liquids

  • 2 1/2 cups Water

Found on twopurplefigs.com

Description

Ingredients

• For the chicken:
• Salsa Avocado Roast Chicken skillet
• For the rice:
• 1½ cups of long grain rice, rinsed ( brown, black or wild rice works too, soaked in water for 30 mins prior to cooking)
• 2 tablespoons of unsalted butter (or olive oil)
• ¼ teaspoon of salt
• 2½ cups of water
• For the Black Beans:
• 2 cans of black beans, drained and rinsed well
• 2 shallots, minced
• 1 bell pepper, minced (any color)
• 1 tablespoon of olive oil
• 2 coves of garlic, minced
• 1 tablespoon of minced cilantro
• 1 teaspoon of oregano
• ½ teaspoon of cumin
• ½ teaspoon of chili spice
• pinch of red pepper flakes (optional)
• ¼ teaspoon of salt
• ⅓ cup of chicken or vegetable stock
• 1 tablespoon of apple vinegar (or any tangy vinegar)
• 2 tablespoons of minced cilantro
• Avocado Crema here:Mexican style lentil detox salad
• Extras:
• Restaurant style Mexican salsa
• Mango Pineapple salsa from the quickest chicken fajita with mango pineapple salsa
• Sour cream flavored with lime and cilantro or flavoured with hot sauce
• Hot sauce

Directions

• 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 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.