One Pot Beans, Chicken and Rice (Recipe 96 of 150)

Image from 
Damn Delicious

Its been a couple of days since I've made a new recipe. It's been too hot to cook if I'm being honest. I've made salads galore and ordered a couple of meals out. I did do a new-ish recipe this weekend but it consisted of a pot roast and BBQ sauce in the slow cooker. I didn't think that would really be considered a "recipe". 

At any rate, I like burrito bowls. And I find that they are way less expensive to make at home, and you get some decent leftovers. While this recipe isn't listed as a "bowl", it has all the ingredients that I love in my burrito bowls. 

The best part of this recipe is the number of pantry items I used. I had 2 c of instant rice leftover from - I don't even know when, a can of black beans and some frozen corn. This recipe will be on a repeat for when I have minute rice leftover - which isn't too often really. 

I put a dollop of sour cream on top and had a side of corn chips with it. It's a quick, delicious recipe. 

One Pot Beans, Chicken and Rice

Recipe from Damn Delicious

Serves 4

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 2 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can whole kernel corn, drained
• 2 cups instant white rice
• 2 Roma tomatoes, diced
• Juice of 2 limes
• 2 teaspoons lime zest
• 1/4 cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.

Stir in vegetable broth, beans and corn. Bring to a boil; stir in rice and cover. Remove from heat.

Let stand 5 minutes or until broth is absorbed. Stir in tomatoes, lime juice, lime zest and cilantro; season with salt and pepper, to taste.

Serve immediately.