Today's recipe combines my love for chicken, rice and Mexican food. It was actually created by combining two recipes and coming up with my own. I took a marinade recipe for a Mexican chicken dish and combined it with a recipe for Mexican tomato and rice. I wasn't for sure how it would turn out but I must say, it actually turned out better than I hoped. So I thought the least I could do is share it here.
Mexican Tomato Rice & Beans with Chicken
Mexican Tomato Rice & Beans with Chicken
Ingredients
Marinade1/4 c. orange juice
1 tbsp. lime juice
2 tsp. cider vinegar
1 tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
4 chicken breasts (boneless, skinless)
1 cup uncooked medium-grain white rice
1 14-1/2-ounce can petite-cut diced tomatoes
2 Tbs. extra-virgin olive oil
6 medium cloves garlic, finely chopped
1 medium fresh jalapeño, cored and finely chopped
1 15-oz. can black beans, drained and rinsed
2 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh cilantro leaves
Directions
1 tbsp. lime juice
2 tsp. cider vinegar
1 tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper
4 chicken breasts (boneless, skinless)
1 cup uncooked medium-grain white rice
1 14-1/2-ounce can petite-cut diced tomatoes
2 Tbs. extra-virgin olive oil
6 medium cloves garlic, finely chopped
1 medium fresh jalapeño, cored and finely chopped
1 15-oz. can black beans, drained and rinsed
2 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh cilantro leaves
Directions
- Preheat oven to 350 degrees.
- Prepare marinade by combining orange juice, lime juice, vinegar, olive oil and seasonings. Reserve 1/2 cup of marinade. Pour the remaining marinade over chicken and marinate in the refrigerator at least 2 hours. Drain.
- Bake chicken for one hour or until chicken is cooked through. Baste frequently with reserved marinade during cooking.
- Once chicken is cooked, remove from the oven and allow it to cool. When cool enough to handle, shred or chop the chicken and set aside.
- Meanwhile, In a 1-quart saucepan, combine the rice with 2 cups cold water.
- Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min.
- Remove from the heat and let the pan stand, covered, for another 5 min.
- While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
- Heat a 10- to 12-inch skillet over medium-high heat.
- Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min.
- Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds.
- Stir in the tomato juice and water mixture and bring to a boil.
- Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min.
- Add the chicken, tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.
