Chicken with Rice and Beans

  • Active Time 20m
  • Total Time 45m

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.
WINE RECOMMENDATION:
A fruity red wine such as a merlot is best with this classic dish. If you can, try to find a bottle from a producer in Argentina or Chile, or open your favorite California merlot.

ingredients

  • 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)

directions

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.

RecID 1576

nutrition information per serving

472 calories; 10g total fat; 105mg cholesterol; 485mg sodium; 59g carbohydrates; 8g fiber; 37g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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