Chicken, Beans, and Rice Recipe

Rice and beans is a great meal for anyone. Add a little chicken for extra protein, a few tortilla chips and some fruit on the side, and you've got a healthy, complete lunch. When packing rice and beans to take somewhere for lunch, put it in an insulated container to keep it hot. Makes 4-6 servings.

Ingredients:

1 cup long grain rice

2 tsp vegetable oil or olive oil

1 tsp salt

1 1/2 cups of cold water

1 15oz can of black beans, drained and rinsed well

2 cups cooked chicken, shredded or cubed

1 tsp garlic powder

1 tsp of ground cumin (optional)

1 tsp of ground coriander (optional)

Salt and ground black pepper to taste

Directions:

In a medium saucepan, heat 1 tsp of oil. Add one cup of uncooked rice and stir until the rice grains are coated with oil and turning translucent. Add 1 1/2 cups of cold water and the salt. Stir well and bring to a boil. Reduce the heat to simmer and cover the pot.

Let it cook for about 20 minutes or until all the water has absorbed into the rice. Fluff with a fork.

Meanwhile, in a medium-sized glass bowl, combine the beans and chicken with the remaining oil and spices, plus 2 tbsp of cold water. Heat for 2 minutes or until hot.

When rice is finished cooking. Mix the chicken and bean mixture into rice and combine well. If it seems too dry and sticky, add a touch of oil.

Recipe provided by iLunchBox.com.

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