Ingredients
The following ingredients have 4 Servings
- 2 pounds boneless chicken breasts, sliced
- 2 cups white rice, uncooked
- 1 (15 oz.) ounce can black beans, rinsed and drained
- 1/2 small yellow onion, chopped
- 1/2 medium red bell pepper, diced
- 1/2 medium green bell pepper, diced
- 3 tablespoons canola oil, divided
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 2 tablespoons lemon juice
- 3 cups water, plus 2 tablespoons
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 3 tablespoons fresh cilantro, chopped (optional)
Instruction
- Rinse rice in cold water. Transfer to bowl and fill with fresh water to soak. Set aside.
- Heat 2 tablespoons cooking oil in large, heavy pot over medium-high heat. Sauté chicken pieces until just browned. Sprinkle with paprika and curry powder. Add lemon juice and stir to coat. Add 2 tablespoons water as needed to prevent burning.
- Simmer chicken 3-5 minutes. Use a slotted spoon to transfer to plate. Set aside.
- Add 1 tablespoon cooking oil to sauté peppers and onions, 5 minutes. Season with cumin and cayenne pepper. Stir to incorporate. Continue cooking 5 to 7 minutes until veggies are tender.
- Drain rice and add to pot. Add 3 cups water. Bring to a boil. Reduce heat to low. Add chicken and black beans. Cover and simmer 10-12 minutes until water is absorbed and rice is fully cooked.
- Stir to combine ingredients before serving. Sprinkle with cilantro if desired.
