Mexican Chicken & Beans One Pot
Posted on | October 2, 2008 | 2 Comments
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, and top 8 allergen free recipe. If you use brown rice or brown rice noodles, this recipe will also be fine for South Beach phase 2.
Enjoy this faux-fast-food one-pot meal on a day when you want something delicious but don’t have the time or energy to make an elaborate dinner. It was delicious!
Ingredients
- splash olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb chicken, cubed (boneless/skinless breasts or thighs are great)
- 2 14oz can black beans
- 1 cup salsa (we use mild)
- 1 28oz can diced tomatoes
- 2 cups water
- 2 tsp cumin
- 2 tsp chili powder
- 1 1/2 cup rice or 1 lb rice pasta
- sliced olives, salsa, and guacamole for garnish
Method
Warm oil in a large skillet or pot over medium heat Add onion and garlic, and stir.
When the onions and garlic have started to soften, add the cubed chicken, and sauté until the chicken is browned.
Add all other ingredients and turn the heat to medium high. When the liquid boils, turn down to low and cover.
Let simmer covered for 20 minutes, stirring intermittently. Test rice/pasta for done-ness, and serve with olives, salsa, and guacamole as garnishes.
Comments
2 Responses to “Mexican Chicken & Beans One Pot”
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October 8th, 2008 @ 9:57 am
I eat in a dinning room for retired seniors. When we get Lima Beans (probably Ford Hooks) they are dry and pretty hard. I can not find a receipe for large or medium Lima Beans. Their excuse is that’s the way they are supposed to be yet every body leaves them on their plate.
Is there not a receipe that is to make them more tender and possibly a wee bit od sause?
I will bring it to the food counsel.
June 17th, 2009 @ 3:17 pm
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