Chicken Rice and Beans

Chris Prosperi
  • 1 cup white rice
  • 2 cups water
  • 15.5 can black beans – drained and rinsed
  • 14.5 can diced tomatoes
  • 1/2 cup diced chicken breast
  • 2 teaspoons kosher salt
  • 1 ground teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon honey
  • 1/4 cup chopped cilantro
  • Black pepper to taste

In a large bowl combine the rice, water, drained black beans, diced tomatoes, salt, black pepper, cumin, chili powder, honey, and cilantro. Then pour into the insert of a rice cooker, close the lid and set to cook. If using a pot, pour into the pot and bring to a simmer on the stove. Place the lid on the pot and reduce the heat to a low and let steam for 10-12 minutes. When cooked dump into a bowl and fluff with a fork. Taste and adjust seasonings if needed.

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