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Chicken, Vegetable and Bean Rice
Maria Barona
I am a working mom so I try to combine a meal that is not only nutritious and easy to make but that teaches my children about their delicious, Latin culinary background. This meal feeds four people and can be made in under 30 minutes!
Ingredients
Olive oil
1 garlic clove
Salt
1 1/2 cups white or brown rice
1 pound chicken breast, cubed
1 can peas, rinsed
1 can red kidney beans, rinsed
Poultry seasoning or adobo (Goya)
3 cups low-sodium chicken stock
1 scallion, chopped finely
Directions
In a frying pan add 2 tablespoons olive oil and put burner on a low to medium flame. Season chicken with poultry seasoning or adobo. When oil is hot add chicken and cook until golden, about eight to 10 minutes, turning occasionally. Remove from heat.
In a sauce pan, pour 1 tablespoon olive oil. Add garlic clove, smashed, until sizzling. Move garlic clove around pan until golden and fragrant. Add dash of salt. Pour in two cans of stock. Cover until boiling.
Add rice, lower flame and cover for 10 minutes. Add chicken, beans and peas and stir. Cook slightly uncovered for another 10 to 15 minutes or until most of the water has evaporated. Taste to see if rice is fully cooked; other wise return to low heat, covered for another five minutes. Remove from heat, cover and let stand for five minutes.
Fluff rice, combining all ingredients well and serve. Sprinkle with scallion.
Suggestions
Substitute black beans for red beans (I like red best because they are high in protein), substitute chopped beef (sirloin or shell) for chicken and use any green veggie that cooks well, such as string beans.