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Tuesday, October 8, 2013

Red Beans & Rice with Grilled Chicken

If you know me well, then you know that is not a typical meal I would make.  But when a friend brings dinner over for you and you promptly inhale the whole dish, then it is one that I HAVE to share with my readers.

She had a friend growing up whose mother cooked this for them, probably a bit more authentic than it was made this weekend, but nonetheless, delicious.  This is also the friend that took me out for Indian food about a month back - she is really getting me out of my shell!

Really, this is a no-fuss meal.  Besides one special ingredient that makes the dish, the rest are just pantry staples.  And healthy pantry staples I might add!

I even have a scarce amount leftover for my lunch today - plus her homemade green chile baked mac and cheese.  Yes, I said green-chile-baked-mac-and-cheese.  I really was spoiled by her this past weekend.

And I haven't even mentioned the homemade corn muffins and the turtle pumpkin pie.

I'm stuffed.

But, I was smart and when at her house yesterday I wrote down ALL the recipes.  Stay tuned!

Red Beans & Rice with Grilled Chicken

1 box Goya Sazon with Coriander & Annatto Seasoning packets {found here, or in your Mexican aisle}
3 cans {15.5 oz.} kidney beans
3 c. dry rice {white or brown}
6 boneless, skinless chicken breasts
1 can tomato sauce {8 oz.}
1 t. garlic powder
1 t. onion powder
1 t. crushed red pepper flakes
2 cloves minced garlic
1 red pepper, diced fine
1/4 onion, diced fine
olive oil

1.  In a bowl marinate sliced chicken in 1 packet of Goya seasoning.  Set aside.  
2.  In a deep skillet combine 2 T. olive oil with 1 seasoning packet of Goya.  Cook until seasoning dissolves over medium heat.
3.  Add in minced garlic, stir until fragrant.  Add in diced pepper and onion, sauteing until soft.
4.  Add in canned beans, undrained, tomato sauce, garlic powder, onion powder, red pepper flakes and 2 more packets of Goya seasoning.
5.  Bring this mixture to a boil and then simmer until thick - around 45 minutes.
6.  While the bean mixture is simmering, cook rice according to directions.  Set aside.
7.  In a hot skillet lay in sliced marinated chicken.  Cook until juices run clear and golden brown.  Add more garlic powder, salt and pepper to the chicken while cooking.
8.  Serve hot - rice, beans and grilled chicken.

You have to try this!

Would you like to comment?

  1. Jolene (www.everydayfoodie.ca)October 8, 2013 at 9:51 PM

    I love your pictures girl! You are talllllented!

  2. Red beans and rice is one of my husbands favorites - but sadly he prefers Zataran's to my homemade version!

  3. I definitely enjoy every little bit of it. It is a great website and has a nice share. I want to thank you. Good job! You guys do a great blog, and have some great contents. Keep up the good work. Grilled chicken Finchley