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Nutrition Facts
Serving Size 1 (611g) Recipe makes 4 servings The following items or measurements are not included below: 3 tablespoons balsamic vinegar
Calories 752
Calories from Fat 128		(17%)
Amount Per Serving		%DV
	Total Fat 14.3g	21%
	Saturated Fat 2.4g	12%
	Monounsaturated Fat 8.6g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 663mg		27%
Potassium 1225mg		35%
Total Carbohydrate 103.1g		34%
	Dietary Fiber 17.5g	70%
	Sugars 3.0g
Protein 51.2g		102%
detailed view... how is this calculated?

Chicken with Black Beans and Rice

Recipe #21768 | 55 min | 10 min prep

⁽⁶¹⁾ RATE IT NOW Print Recipe

By: Maine-iac
Mar 6, 2002

This is a variation of a cuban dish. The balsamic vinegar gives it an exceptional flavor!

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Lovely Lola

On Mar 16, 2010

What a great dish! I followed the recipe almost to the letter...the only thing I did differently was leave out one teaspoon of the cumin (more for personal preference). The pimentos give it such a wonderful flavor, the pepper flakes give it a nice kick, and the balsamic vinegar really finish it off well. I enjoyed it so much, I would make the beans again alone without the chicken. But as a whole, this dish is delish! Will definitely make again! Thank you!!!

0 people found this review helpful

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From: alkaloidqueen

On Mar 1, 2010

Yum! I halved this recipe and left out the pimientos. I cooked the rice in a mixture of coconut milk and broth. I will make this again. Next time I think I will add some cilantro for garnish.

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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!

8 people found this review helpful

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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.

8 people found this review helpful

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