CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR
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CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR
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CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/16/2011 3:10 PM EDT
Posts: 166
First: 1/13/2011
Last: 2/1/2012

INGREDIENTS                                                                               Items   added or deleted
1/4 cup flour
1 1/2 teas chili powder                                                                    3 teas. burrito seasoning/     NO chili powder
(breasts halves, thighs & drumsticks)      2 1/2 - 3 LBS.                     Boneless Chicken Breasts
2 TBLS EVOO                                                                                                                                                                                    1 - 14 oz can diced tomatoes w/ onion & green pepper, Undrained     14 oz tomatoes w/ gr.chili,Jalapena undrained                
1 - can Black Beans, well rinsed & drained 
CUP tomato juice         8 OZ                                                           11.5 oz  V8
1 cup Frozen Corn                                                                          15.25 oz canned corn with liquid
2/3 cup Rice (Brown *** or white)  see note***                                       Used rice AND sauted, Sweet orange/green peppers
1/8 - 1/4 cayenne pepper
 1/4 teas salt                                                                                   Plus  Cumin & Cilantro/          NO cayenne
1/4 teas black pepper
2 garlic cloves, crushed
In a large resealable bag combine flour, salt, pepper, 1 teas chili powder. Add chicken pieces, half at a time.  Shake to coat. In a very large skillet (Chicken Fryer Skillet) brown chicken on all sides in EVOO medium heat about 10 minutes ( 5 min/side) Remove chicken from skillet and set aside. Discard drippings.  Add drained Black beans, tomatoes, tomato juice, corn, uncooked rice, remaining chili powder, garlic and cayenne pepper to the skillet.  Bring to a boil. Transfer from skillet to a 9 x 13 x 2 baking dish or 3 qt rectangular casserole. Place chicken pieces on top of rice. 
Bake, covered, 375 degrees F 45-50 minutes or until chicken is no longer pink.  (170 degree F Breasts, 180 F thighs & drumsticks or until rice are tender.
I thought it turned out fantastic and added liquid because the burrito seasoning thickened the juice, so adjust liquid accordingly. I, also, used more corn plus liquid, orange and gr. pepper and that required more liquid to just cover these veggies.  Use 2 1/4 to 2 1/3 liquid except for brown rice. It was not watery when finished.     For BROWN RICE ***  GO BY WATER NEEDED ON THE BOX.*          
 SERVES 6
I edited this about the liquid and also brown rice.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/16/2011 4:38 PM EDT
Posts: 166
First: 1/13/2011
Last: 2/1/2012

I was concerned about the amount of liquid since I added sauted peppers and the amount of liquid in the original recipe.   I would suggest,  if you add the peppers, to measure all of the liquids to equal 2 1/4 to 2 1/3 liquid  .  That is about the amount I used and it turned out superb! 
Today, I made burritos for lunch using the rice, sliced chicken and topped with, of course,  guacomole and cheese.             DiAnne

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/16/2011 4:51 PM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Wow, DiAnne - that sounds so good.  Thanks for a great recipe.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/16/2011 7:44 PM EDT
Posts: 1817
First: 9/9/2008
Last: 4/15/2014
This sounds wonderful.  Thanks for posting the recipe.  I will have to make with the chicken breasts since that's what I usually have on hand.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/16/2011 7:58 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR:
I was concerned about the amount of liquid since I added sauted peppers and the amount of liquid in the original recipe.   I would suggest,  if you add the peppers, to measure all of the liquids to equal 2 cups in order to cook  the rice or more liquid  just to cover the veggies.  That is about the amount I used and it turned out superb!  Today, I made burritos for lunch using the rice, sliced chicken and topped with, of course,  guacomole and cheese. Ann, I hope you like.   DiAnne
Posted by DiAnne H


This sounds so good,I will be trying this one.I love SouthWestern food,especially the guacomole!!!!

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/17/2011 3:00 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
DiAnne, This looks like a great recipe. I will have to try this one. Thanks for the
great recipe!!!

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/17/2011 6:21 AM EDT
Posts: 939
First: 5/3/2009
Last: 10/4/2012
Darn this sounds soooo good & I have to make hubby his corned beef today.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/17/2011 7:45 AM EDT
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
hee hee -- I'm OLD and I've never tasted corned beef.
Wink
Fran, with all my wisdom and experience I think that DiAnne's recipe sounds better,

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/17/2011 7:47 AM EDT
Posts: 959
First: 1/30/2010
Last: 1/22/2013
I will have to save this one for after St Patrick's day :)

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/17/2011 8:35 AM EDT
Posts: 2513
First: 6/4/2010
Last: 4/15/2014
WHEN WE GO DOWN SOUTH THATS WHAT MY BROTHERS EAT THEIR .

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/17/2011 8:35 PM EDT
Posts: 166
First: 1/13/2011
Last: 2/1/2012

Gals   -   PLEASE RE-READ THE RECIPE,  i EDITED IT BECAUSE OF THE AMOUNT OF LIQUID.  I JUST HAD TO GO AND ADJUST ANOTHER RECIPE!   I CAN'T LEAVE WELL ENOUGH ALONE.  BROWN  RICE USES MORE LIQUID, ALSO.  Go by liquid needed on the box.

It would be awful if it would burn and I would feel terrible.   Enjoy.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/19/2011 4:24 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR:
Gals   -   PLEASE RE-READ THE RECIPE,  i EDITED IT BECAUSE OF THE AMOUNT OF LIQUID.  I JUST HAD TO GO AND ADJUST ANOTHER RECIPE!   I CAN'T LEAVE WELL ENOUGH ALONE.  BROWN  RICE USES MORE LIQUID, ALSO.  Go buy liquid needed on the box. It would be awful if it would burn and I would feel terrible.   Enjoy.
Posted by DiAnne H


Thanks DiAnne,Havn't tried it yet,I have to go shopping to get a few things,I'm going to make it soon.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/23/2011 6:11 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Thanks DiAnne, we had this for dinner and my guys really liked it and they said that I can make it again.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/23/2011 8:55 PM EDT
Posts: 166
First: 1/13/2011
Last: 2/1/2012
Gayle:  I'm  glad your guys & you liked it.  I loved it and glad I used different seasonings in place of chili pepper and cayenne.  I thought if I wanted chili, I would make chili.  Right?   Did you go with the first recipe and liquid adjustment???        It is suppose to serve 6 but the rice was so great, I might double the rice next time.   There I go again, changing, but thats not so unusual  to double a recipe.   It was just so good.

Makes me feel better that it turned out,  since I just had to go and adjust.    When I change recipes, I don't, regularly  give them to anyone unless I write everything down.  I know now and need to conform to that.  Glad you enjoyed!

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/23/2011 9:41 PM EDT
Posts: 658
First: 8/8/2008
Last: 6/5/2012
mmmmm Sound really good!!!!

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/23/2011 10:05 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR:
Gayle:  I'm  glad your guys & you liked it.  I loved it and glad I used different seasonings in place of chili pepper and cayenne.  I thought if I wanted chili, I would make chili.  Right?   Did you go with the first recipe and liquid adjustment???        It is suppose to serve 6 but the rice was so great, I might double the rice next time.   There I go again, changing, but thats not so unusual  to double a recipe.   It was just so good. Makes me feel better that it turned out,  since I just had to go and adjust.    When I change recipes, I don't, regularly  give them to anyone unless I write everything down.  I know now and need to conform to that.  Glad you enjoyed!
Posted by DiAnne H


Hi DiAnne,I used taco seasoning with flour to coat the chicken.I doubled the rice and used taco seasoning,cumin and a can of chopped green chilis (mild) and also a mild cubanelle pepper and a large can of crushed tomatoes in puree.Added chicken soup base instead of salt and the amount of water needed to cook the rice.My husband had two large servings of rice he said it was really good and my son and I also enjoyed it.I will make it again.Thanks DiAnne.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/24/2011 4:01 PM EDT
Posts: 166
First: 1/13/2011
Last: 2/1/2012

Gale - Thank you for additional ideas to this recipe.  I love the idea of using chicken broth in place of water for more flavor & I will try the MILD cubanelle pepper too.  I am not familiar with all the kinds of peppers, so I"m glad you pointed it out, because I only like the mild flavor.  I am hungry for this, again!   Thanks

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/24/2011 6:43 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
In Response to Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR:
Gale - Thank you for additional ideas to this recipe.  I love the idea of using chicken broth in place of water for more flavor & I will try the MILD cubanelle pepper too.  I am not familiar with all the kinds of peppers, so I"m glad you pointed it out, because I only like the mild flavor.  I am hungry for this, again!   Thanks
Posted by DiAnne H


Hi DiAnne,I use soup base which is in like a powdered form,in a jar and it doesn't have to be refrigerated.It should be by the soup and broth.It comes in chicken,beef and ham flavors.It's great to give your sauces a little more flavor.It is salty so I add this into some things in place of salt.I like a little spice but I'm not into burning my taste buds so I can't taste my food lol.I have made stuffed peppers with the cubanelles and it was so good.The mild chilis are in a can by the Mexican foods.This is a really good recipe DiAnne I thank you again.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/25/2011 2:16 PM EDT
Posts: 166
First: 1/13/2011
Last: 2/1/2012

Hi Gale - You are so sweet.  I'm glad to share.  I am going to look in the soup aisle for the soup base.  I think I might have purchased it long time ago.  I looked for cubanelle pepper.  I will have to go to another store to find.  I probably will make next week.  My mouth is watering!!  It is so great to be able to share ideas.  As they say TWO MINDS are BETTER than one.  Here we have, at least, 20 consistent VBB's to discuss ideas.    So Great.

You are so welcome and so glad you & your guys enjoyed it.

Re: CHICKEN, BLACK BEANS AND RICE - SOUTHWESTERN FLAIR

posted at 3/25/2011 3:20 PM EDT
Posts: 528
First: 10/6/2010
Last: 6/11/2011
Wow another great find. we eat a lot of chicken and always in need of another recipe. Thanks for sharing it.

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