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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (674g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar |
||
| Calories 835 | ||
| Calories from Fat 131 | (15%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.6g | 22% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 8.6g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 663mg | 27% | |
| Potassium 1449mg | 41% | |
| Total Carbohydrate 118.0g | 39% | |
| Dietary Fiber 23.0g | 92% | |
| Sugars 3.0g | ||
| Protein 56.8g | 113% | |
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Ingredients
- 3 tablespoons olive oil
- 1 pinch crushed red pepper flakes
- 1 large onion
- 4-5 cloves garlic, chopped
- 4 boneless skinless chicken breasts, cut into strips
- 2 teaspoons oregano, separated
- 2 teaspoons ground cumin, separated
- 2 (16 ounce) cans black beans, undrained
- 1 (4 ounce) jar sliced pimientos
- salt & pepper
- 3 tablespoons balsamic vinegar
- 3 cups chicken broth
- 1 1/2 cups white rice
Directions
1
In a large pan, heat olive oil and add red pepper flakes.2
Add onion and garlic, and cook until onion is tender.3
Increase heat, add chicken, stirring until cooked.4
Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.5
Add black beans, pimentos, remaining spices, and balsamic vinegar.6
Blend and simmer uncovered for 30 minutes, reseasoning if needed.7
While beans are simmering, bring broth to boil in a pan, add rice.8
Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.9
Serve bean mixture over rice.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > Central American > Caribbean > Cuban
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: Chef #271347
On Aug 20, 2008
I hate to be a party pooper; with all the great reviews, I had high hopes for this but was disappointed. The rice was dry - that's easy to fix for the next time - but the overall flavor, although different, I thought was ho-hum. I love balsamic vinegar and was expecting a winner but this didn't deliver. Hubby agreed.
From: Roosie
On Oct 26, 2004
What a wonderful, quick, easy, filling, tasty rainy Monday night dinner! I halved the recipe and used leftover cooked brown rice. We did only use 1 huge chicken breast for the half recipe. I also subbed the pepper flakes with Zhoug #57689 (wonderful stuff!) and the pimentos for roasted red, orange and yellow peppers. This is a lovely dish with great flavor and wonderful colors- the black beans, white chicken and rice, red pimentos! I was wondering if the balsamic would make this taste weird or somehow Mediterranean, but it definitely does not- it just adds a wonderful rich flavor. So simple and so good! I was thinking this might be nice with tofu instead of the chicken, too. Thanks for a great we're-starving-and-tired dinner! 
From: Lorac
On May 19, 2002
When a Maine-iac cooks Cuban food, what do you get? A fantast-iac dish! You are right, Balsamic vinegar works magic. I substituted leftover cooked ham and would recommend it instead of chicken. It's a keeper for sure.
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