Chicken, rice, and beans is such a classic budget food with endless variations, I never get tired of it. Today I had some ground chicken I needed to use up so I decided to see how well it played in this old faithful meal.
I think I like it better than using whole chicken parts. I really enjoy the texture once it's all mixed together. A very satisfying, cheap bowl of food.
The cost of everything was 5-7 bucks depending on estimates for oil and slice usage, which I didn't measure. It made a filling lunch for two people, and definitely enough leftover for two more servings. Might get some tortillas and have it as burritos tomorrow.
One pound of ground chicken ($3) , browned in olive oil, seasoned with chili powder, cumin, oregano, red pepper flakes, garlic, onion flakes, lots of black pepper smoked paprika, a little celery seed and little annatto for color. Browned until lots of fond then deglazed with a couple tablespoons of lime juice.
Black Beans (89 cent can) – I browned a small chopped onions with a tablespoon of tomato paste and heaping teaspoon of Goya sofrito paste, added two bay leaves while browning mixture. Added about a tablespoon of red wine vinegar, teaspoon of lime juice, and pinch of sugar. Mixed in can of undrained black beans. Seasoned with cumin, oregano, black pepper, garlic, and onion powder. Sliced up 3 Xtra large Spanish olives with pimentos and stirred in. Let simmer for just a few minutes.
Rice- cooked a coffee mug full in the rice cooker, so a little more than a cup? I buy my rice in a 20 pound bag for 12 dollars, so a cup of dry would be like 40 cents or less. Too lazy to math that.
by LimitlesslyLiminal
4 Comments
Recipe::
Ingredients
For the Ground Chicken:
1 lb ground chicken (~$3)
1 tsp chili powder
1 tsp cumin
1 tsp oregano
½ tsp red pepper flakes (adjust to taste)
1 tsp garlic powder
1 tsp onion flakes
1 tsp smoked paprika
1 tsp black pepper (or to taste)
Pinch of celery seed
Pinch of annatto (for color, optional)
2 tbsp lime juice (for deglazing)
For the Black Beans:
1 (15 oz) can black beans (undrained) (~$0.89)
1 small onion, chopped
1 tbsp tomato paste
1 heaping tsp Goya sofrito paste
2 bay leaves
1 tbsp red wine vinegar
1 tsp lime juice
Pinch of sugar
½ tsp cumin
½ tsp oregano
½ tsp garlic powder
½ tsp onion powder
Black pepper, to taste
3 extra-large Spanish olives with pimentos, sliced
For the Rice:
Cooked white or brown rice (enough for 2–4 servings)
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Instructions
1. Cook the Ground Chicken:
1. Preheat a skillet over medium-high heat, add about a tablespoon of oil, enough to coat pan, add the ground chicken.
2. Season with chili powder, cumin, oregano, red pepper flakes, garlic powder, onion flakes, smoked paprika, black pepper, celery seed, and annatto.
3. Cook until browned and a fond forms at the bottom of the pan.
4. Deglaze the pan with lime juice, scraping up the browned bits. Set aside.
2. Prepare the Black Beans:
1. In a saucepan, heat a small amount of oil and sauté the chopped onion until translucent.
2. Add the tomato paste, sofrito paste, and bay leaves. Cook until slightly caramelized.
3. Stir in red wine vinegar, lime juice, and a pinch of sugar.
4. Add the can of undrained black beans.
5. Season with cumin, oregano, garlic powder, onion powder, and black pepper.
6. Stir in the sliced olives.
7. Let simmer on low for a few minutes, then remove from heat.
3. Assemble the Bowl:
1. Serve a scoop of rice in a bowl.
2. Top with a generous portion of the seasoned ground chicken.
3. Add a spoonful (or more) of the flavorful black beans.
4. Mix together if desired, and enjoy hot.
Looks amazing…just out of curiosity do you only eat one plate of this or have seconds? This is a small portion for me I want more fats
It looks good and filling.
This looks delicious!