Wednesday, October 31, 2012

Black Beans and Rice withApple Slaw {Healthy and Delicious}

I love trying new recipes. To be honest though, I find that many recipes I find on Pinterest or other blogs never quite live up to my expectations. This awesome and healthy  meal of Black Beans and Rice with Apple Slaw is the exception. It exceeded my expectations! 


 Jennifer from The Chronicles of Home recently shared it on Honey We're Healthy and I immediately pinned it to try out in the near future. Well, the near future happened to be this week. I loved it so much, I just HAD to share it with you all! :)

Since our oven is on the fritz, I've been trying to find meals that I can cook on the stove top or in the crockpot. I made a few adjustments (listed below) that made it possible for me to create this delicious dish without the use of an oven. :)

Isn't it great when your ingredients are so colorful?
Original recipe found here

1 c. brown rice
2 cups roast chicken (from grocery store)
2 tbsp. canola oil, divided
1/2 c. red onion, diced 
1 red pepper, large diced
1 yellow pepper, large diced
I green pepper, large diced
3 cloves garlic, minced
1 1/2 tsp. chili powder
1 tsp. ground coriander
3/4 tsp. ground cumin
4 c. chicken broth, divided
2 15-oz cans black beans, drained and rinsed
1 Gala apple, cored and diced
2 tbsp. chopped parsley
1 tbsp. shallot, minced
1 tsp. lime juice
hot sauce
1. Combine brown rice and 2 c. chicken broth in a medium saucepan.  Follow instructions on box to prepare rice. 

2. Meanwhile, heat remaining tablespoon of canola oil over medium high heat.  Add red onion and peppers and cook until softened, 6-7 minutes.  Add garlic, chili powder, coriander, and cumin and stir for a minute or two.  Add remaining 2 cups of chicken broth and the black beans and bring to a boil.  Simmer uncovered about 15 minutes, until slightly thickened.  Season mixture with salt and pepper. Shred chicken with fingers or two forks and set aside. 
3. In a small bowl, combine apple, parsley, shallot, and lime juice.  Stir together and season with salt and pepper.
4. Layer rice, beans, chicken, and apple salsa on plates and serve. :)

You can find a printable version of this recipe here

A few things to point out:
* The original recipe called for cooking chicken breasts in your oven, letting them cool and then shredding them with a fork. Since my oven is on the fritz, I opted for a hot, rotisserie chicken from the store. Quicker and it tasted great!
* Be sure to prepare the rice according to the box directions. My rice only needed to cook for 15 minutes  and was perfectly done. 
* Since we live in Texas, we put hot sauce on everything. This recipe was no exception! It added an extra kick of flavor.
* This makes four generous portions. We had quite a bit leftover. When storing it in your fridge, be sure to put the apple slaw in a separate container. I simply layered the rice, then beans, then chicken in one container. The next day I heated up that container and put the cold apple slaw on top. It was just as good as leftovers as it was the first night I made it. :)

Have you pinned any great recipes lately?

1 comment:

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