I’m always on the hunt for recipes that don’t require me to have to use a million pots and kitchen utensils just to make one meal. Let’s face it, after I’m done eating I usually don’t feel like doing any dishes, and I sure don’t want to spend the rest of the night doing a mountain size pile of dishes. That’s why my one pot chicken, rice, and bean bowls happen to be one of my favorite meals to make during a really busy week. They are super quick and easy to make, and clean up after dinner is a breeze because you only used one pot to cook dinner. This recipe gives you a meal that is hearty, flavorful, and packed with spices.
It can be served by itself with sour cream, guacamole, and a tomato salsa; or you can serve with tortillas. For a healthier version you can replace the white rice with brown rice or quinoa, and you can reduce the amount of cheese or use no cheese at all. To cut additional fat substitute sour cream with Greek yogurt . Enjoy (:
3 tbsp of coconut oil **
1/2 of a red onion, diced
1 tsp of jalapeno pepper diced, seeds removed
2 cloves of garlic, minced
1 cup of long grain rice
1 15 oz can of diced tomatoes, drained
1 15 oz can of black beans, rinsed and drained
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp chili powder
1 tsp cumin
2 cups of chicken broth
1/2 cup of water
2 cups of shredded Mexican cheese
**you can use whatever oil you like; I like the flavor I get when I use coconut oil plus it’s a healthier oil!
1. In a large pot over medium heat, saute onions, garlic, and jalapeno pepper in 2 tbsp of coconut oil until they start to soften.
2. Season your chicken with salt, pepper, and garlic powder. Add chicken to the pot and cook over medium high heat until the chicken starts to brown.
3. Add an additional tablespoon of coconut oil and saute the uncooked rice until the edges of the grains start to turn golden brown, about 1-2 minutes.
4. Stir in canned tomatoes, black beans, chicken broth, water, garlic powder, chili powder, cumin, salt, and pepper. You can adjust the salt and pepper as needed.
5. Bring to a boil, reduce to simmer, cover, and continue to cook on low heat; stirringly occasionally (you don’t want the rice to stick or burn at the bottom) for 20 minutes, until rice is tender.
6. Once the rice is cooked, sprinkle with 2 cups of shredded Mexican cheese and let it sit for about 2 minutes for the cheese to fully melt.
7. Garnish and serve with a tomato salsa, sour cream, guacamole, and tortillas.