We are all about flavor fusions in our house so when my husband came up with the idea to add southwest flavors to traditional beans and rice, I was all over that idea! It turned out amazing. Everything you love about hearty beans and rice with a perfect hint of southwest flavors.
- 4-6 boneless skinless chicken thighs
- 1 cup white rice
- 1½ cups water
- 1½ teaspoon chicken boullion
- olive oil
- 3 cloves garlic, minced
- ½ C. cilantro, chopped
- 1 can black beans, drained and rinsed
- Juice of one lime
- Salt & Pepper
Cook the chicken in a large pan with olive oil until it is golden brown on both sides, or 3-5 minutes a side. Take the chicken out and add the rice to the pan. Toast the rice until it is golden brown as well. Add the water, bouillon, and garlic. Stir together and bring to a boil. Add the chicken on top of the rice and then cover and simmer for 28-30 minutes until the rice is tender. After the rice is done, stir in the black beans, cilantro and lime juice. Serve with the chicken on top of the rice.
The flavor on this is absolutely amazing! You are never going to go back to plain beans and rice again!