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Chicken with Rice and Beans

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 4
Three favorite Latin-American ingredients combine here to make one hearty and delicious dish that's welcome any time of year. We recommend Goya canned black beans, which hold up during cooking better than other brands do.
1 tablespoon cooking oil
4 chicken thighs
4 chicken drumsticks
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped fine
2 cloves garlic, minced
1 cup canned crushed tomatoes
1/2 cup bottled pimientos, drained
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1 cup rice, preferably medium-grain
1 3/4 cups water
2 tablespoons chopped fresh parsley
1/8 teaspoon cayenne pepper
4 lime wedges (optional)
Chicken with Rice and Beans Recipe at
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.

Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, parsley, the remaining 1 1/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.

Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges, if using.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Chicken: Taste of the Tropics
 Beans and Rice
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 472
Fat. Total: 10g
Fiber: 8g
Carbohydrates, Total: 59g
Sodium: 485mg
% Cal. from Fat: 19%
Cholesterol: 105mg
Protein: 37g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: JUDITH, MI Reviewed: 03/23/2011
Very good
Made it exactly as called for in the recipe, except that i parboiled some short grain brown rice for about 15 minutes, then drained it and added it to the pan in place of the white rice (and reduced the water by half). Also used a pint of home canned tomatoes instead of the 1 cup--and skipped the pimento as i didn't have any on hand. We liked it real well. Next time i may use chopped cilantro in place of the parsley and will skin the chicken before i brown it.
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