Sunday, May 9, 2010
I'm always on the look-out for one pot recipes that can be made up in a snap. During hectic times when I'm baking wedding cakes back-to-back and the Music Man's semester is crazy busy, I like to pull together something healthy and easy to reheat for lunches. I threw together this recipe last week and it was a huge hit with the whole family - especially the little people.
Chicken, Black Beans and Rice
3 1/2 cup chicken broth (about two cans)
3 Tbs. butter
1 tsp. fresh black pepper
1 tsp. garlic powder
Zest and juice of one lemon
2 1/2 cup uncooked rice
1 can black beans, rinsed and well drained
1/2 cup fresh cilantro, chopped
3 chicken breasts, poached and then shredded
Bring broth, butter, pepper, garlic powder and lemon to a boil in a large pot. Stir in rice, cover and reduce heat to medium-low, cooking for about 25 minutes. When rice is cooked, stir in shredded chicken, black beans and cilantro. Serve warm.