Posted on | February 6, 2008 | 2 Comments
In our ongoing search for wonderful one-skillet meals, we decided to try a more Tex-Mex flavor rather than our usual Cajun red beans and rice variations. This got a big thumbs up from all of the taste-testers here, as well as some very intrigued onlookers as our taste-testers were eating their leftovers for lunch.This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 1-2 TBS cooking oil (canola or olive)
- 1 medium onion, diced
- 3 cloves garlic, minced or pressed
- 1 1/2 lb boneless chicken, diced (approximately). We like chicken thighs, but it works with chicken breasts, too.
- 1 1/2 cups rice (basmati cooks quickly, but you can use any type)
- 1 28oz can diced tomatoes
- 1 28oz can black beans, or 2 14oz cans black beans
- 2 tsp cumin
- 2 tsp chili powder
- 1/8 tsp cayenne pepper
- 2 pinches kosher or sea salt
- a couple grinds of pepper
- 1 bay leaf
- 1 1/2 cups water
Method:Warm a large skillet over medium heat. Sauté onion and garlic until they begin to soften.Add chicken and spices to the onion and garlic, and cook stirring frequently until chicken is browned.Mix rice, beans, tomatoes, and water into the skillet. Mix well, and keep stirring until the liquid comes to a boil.Turn down the heat to medium-low and cover the skillet. Let simmer for 20 minutes, test rice for doneness, and serve with a side of steamed vegetables or a salad. Yum!