1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

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 | add private note

⁽⁵⁵⁾ 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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1372065

On Sep 2, 2009

This was VERY good! Okay, the PIMIENTOS MADE THIS DISH!!! I was a little reluctant to dump in the whole 4 oz jar, but there it went, and WOW! Added vibrant color and just the kick it needed. I will save this recipe and make it again!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: UmmBinat

On Aug 15, 2009

I think this is a light 5 stars but DH didn't like it as much as I did. He said it had too many beans although it was good. Near the end of cooking the beans and chicken, I added additional homemade chicken broth to the dish to make it a little bit saucy. I did not use red pepper flakes but added 6 cloves of garlic or a bit more. I added about 1 1/2 tsp brown sugar along with the balsamic. Following other reviewers who didn't have pimientos, I roasted some orange pepper which worked fine in replacement. I also added more balsamic vinegar than called for because I felt it needed it. The broth amount and rice amount stated in the ingredients dont work together but I didn't have a problem with that as I always measure my own according to how I cook rice. I may have used a 1/2 tsp less oregano. All in all it turned out good and I would make it again if I felt DH liked it more.

0 people found this review helpful

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

Read all 58 reviews