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a bowl of poblano black bean rice and chicken

Poblano Black Bean Rice and Chicken Bowl


  • Author: April @ Girl Gone Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 serving
  • Category: Dinner
  • Cuisine: American

Description

Like a burrito without the tortilla, this dish features rice loaded with spices, fresh poblano peppers, black beans, and a simple pan-cooked chicken breast. Serve it as is or dress it up with your favorite burrito toppings like sour cream, guacamole and salsa.


Ingredients

Rice

  • 1 tsp olive oil
  • 1/2 cup (85 g) finely chopped poblano pepper
  • 1/4 cup (38 g) chopped red onion
  • 1/4 tsp kosher salt
  • 1 tsp chili powder
  • 1 cup (235 ml) chicken stock
  • 1/4 cup (53 g) long-grain white rice
  • 1/2 cup (120 g) drained and rinsed canned black beans
  • Juice of 1 lime
  • 1 tsp chopped cilantro

Chicken

  • 1 (4-oz [115-g]) boneless, skinless chicken breast, 1/2″ (1.4 cm) thick
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 1 tsp olive oil

Instructions

  1. To make the rice, heat the olive oil over medium heat in a 2-quart (2-L) saucepan. Add the pepper, onion, and salt. Cook the vegetables for 2 to 3 minutes, or until they start to soften. Add the chili powder and chicken stock. Adjust the heat to bring the stock to a boil, add the rice and stir to combine. Adjust the heat to maintain a strong simmer and cook the rice, stirring occasionally, for 15 minutes.
  2. Add the black beans, lime juice and cilantro. Cook the rice for 5 minutes, or until it’s tender and the liquid is absorbed.
  3. While the rice cooks, make the chicken. First, season the chicken on both sides with the chili powder and salt. In an 8 1/2-inch (22-cm) skillet, heat the olive oil over medium heat. Place the chicken in the pan and cook it for 4 to 5 minutes on the first side. Turn it and cook the other side for 5 more minutes or until the internal temperature is 165°F (74°C). Transfer the chicken to a cutting board and cover it loosely with foil until the rice is finished cooking.
  4. To serve, slice the chicken into 1/4-inch (6-mm) slices and place it on top of the rice.

Notes

Excerpt from Gourmet Cooking for One or Two by April Anderson. No part of this excerpt may be reproduced or reprinted without permission in writing from Page Street Publishing.

Nutrition

  • Calories: 580
  • Sugar: 13.7g
  • Fat: 16.8g
  • Carbohydrates: 71.2g
  • Fiber: 13.7g
  • Protein: 42.9g

Keywords: black bean rice, chicken and rice recipe