Ingredients:
3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
3 cups chicken broth
1 1/2 cups white rice
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
3 cups chicken broth
1 1/2 cups white rice
Directions:
1 In a large pan, heat olive oil and add red pepper flakes.
2 Add onion and garlic, and cook until onion is tender.
3 Increase heat, add chicken, stirring until cooked.
4 Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
5 Add black beans, pimentos, remaining spices, and balsamic vinegar.
6 Blend and simmer uncovered for 30 minutes, reseasoning if needed.
7 While beans are simmering, bring broth to boil in a pan, add rice.
8 Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
9 Serve bean mixture over rice.
2 Add onion and garlic, and cook until onion is tender.
3 Increase heat, add chicken, stirring until cooked.
4 Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
5 Add black beans, pimentos, remaining spices, and balsamic vinegar.
6 Blend and simmer uncovered for 30 minutes, reseasoning if needed.
7 While beans are simmering, bring broth to boil in a pan, add rice.
8 Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
9 Serve bean mixture over rice.
Source: http://www.food.com/recipe/chicken-with-black-beans-and-rice-21768
