Recipe: Chicken, Black Beans and Rice

CHICKEN, BLACK BEANS AND RICE

1 broiler-fryer chicken, cooked, skinned, boned and cut into pieces
2-1/2 cups chicken broth
1 cup rice, uncooked
1/2 teaspoon pepper, divided
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped sweet red pepper
1 can (15 ounces) black beans*
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt

In large saucepan, pour chicken broth; add rice and 1/4 teaspoon of the pepper. Bring to a broil over high temperature, stir, cover, reduce temperature to low and cook without stirring for 25 minutes. While rice is cooking, place olive oil in small frypan and heat over medium temperature. Add onion and red pepper, stirring and cooking about 5 minutes. Gently stir in black beans, bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon pepper. Cook on low temperature, uncovered, about 5 minutes. When rice is done, stir the cooked chicken into rice. Gently add black bean mixture, cover, turn off heat and let sit on cooking eye about 5 minutes.

Makes 4 to 6 servings.

* Rinse black beans in cold water and dry on paper towels.

Per Serving
Calories: 404
Protein: 29.6 grams
Total Fat: 10.5 grams
Saturated Fat: 2.2 grams
Carbohydrates: 45.7 grams
Cholesterol: 63 milligrams
Sodium: 262 milligrams

Source: National Chicken Council