Add onions and jalapenos. Saute until softened, and then add garlic
Slice the chicken breasts at an angle to
oth and the cream.
Add the chicken breasts, partially cover, and
Season skin side of chicken with salt and pepper. Place in the
Drain tomatoes, black beans, corn and put in Rice Cooker.
Add rice, chicken broth and stir.
Cook until cooker stops.
Add cheese on top.
In a large family skillet with lid, heat oil on medium heat.
Add onion, green onion and garlic; saute until soft.
Add sausage and Creole seasoning.
Once sausage is slightly brown, add Rotel and black beans.
Stir until just combined.
Pour chicken broth into measuring cup and add water to measure 2 cups.
Add 1-cup rice and broth, water mixture to skillet.
Stir until combined.
Bring to a boil, cover and reduce heat to a simmer.
Cook until rice is cooked through and mixture is thickened slightly.
edium heat.
Add onion and ginger and saute about 3 minutes
>and season both sides of the chicken with a sprinkling of salt and
Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.
and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and
Cook brown rice.
In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
Stir together before eating.
Toss the onion, cilantro, black beans, rice, and cranberries together in a large mixing bowl.
Whisk the orange juice, olive oil, vinegar, mustard, thyme, cumin, cayenne, salt, and pepper in a small bowl; pour over the bean and rice mixture.
Chill at least 30 minutes (or overnight).
Top with pecans before serving.
Stir black beans, 1 cup chicken broth, tomato paste, and cumin together in a heavy
In large skillet, cook onion and red pepper in oil, until
In a non-stick skillet, saute onion, peppers, garlic, basil and pepper until tender.
Stir in tomato sauce.
Add beans, rice and vinegar.
Heat through.
Sprinkle with cheese.
Serves 4.
Saute onion and garlic in oil.
Stir in chili powder, oregano, Italian seasoning, tomatoes, broth, and water.
Bring to boil.
Lower heat to simmer and add corn, hominy, black beans, chilies and chicken.
Heat throughly and simmer 15 minutes.
Season with salt and pepper to taste.
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with the broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, cilantro and lime juice. Top with chopped tomatoes.
1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic
ir in onion. Cook and stir until the onion
Combine all ingredients in slow cooker. Cover and cook on low for 5 to 6 hours.
Garnish with shredded cheese, if desired. Serve fiesta chicken and black beans with warmed flour tortillas, or over rice.