Two of the world’s great flavor combinations are classics in multiple world cultures. Chicken and rice or beans and rice recipes are bedrock creations in many cuisines and are a favorite in my household. I recently decided to make it a “trio” combination, which was a big success and sure to be a household staple for years to come.
While cooking your rice in lightly salted water [I use quick and easy boil-in-bag but any will do], cut your boneless chicken breast into bite size morsels or strips. I use a simple but flavorful marinade of light soy sauce, coarsely chopped garlic and pepper. Use whatever herbs and/spices you like with chicken. Tarragon is perfect with chicken and sometimes a few red pepper flakes are good if you want some heat. Place your chicken in a sealed plastic bag in the fridge and set aside your cooked rice.
Now it is time for the beans or other veggies you like with chicken. I usually use undrained black beans heated in a saucepan with a generous helping of Rotel [I like a little spice but diced tomatoes are fine]. In a small skillet, sautee onions, garlic and whatever other veggies you like. My favorites are broccoli [wonderful with chicken] and eggplant. Add these to your beans. Although chicken is perfect for me, you can use almost any meat – pork, beef and shrimp are good variations on this recipe but be creative with your personal favorites in meat and vegetables.
Remove your chicken [20 to 30 minutes marinating is fine] and place in the sautee skillet with a little oil or butter. Cook your bite size chicken about three minutes per side and you are finished. Combine all your ingredients [except the rice] and let them simmer for ten to fifteen minutes. Serve immediately on rice and you have a quick and easy dinner.