When Abby was little, rice and beans was kind of a staple in our house…SUPER easy and a complete protein. I found a way to make brown rice taste like risotto, so we just went with it! This is my Mexican version…you can mix ANYTHING in that you want to! A bag of frozen corn, fresh corn cut off the cob, black beans, pinto beans, tomatoes, chilies, any meat, spinach, zucchini, the sky is the limit! Here is what I did this time…
2 c SHORT GRAIN brown rice (I love Lundgren’s Organic)
4 c low sodium chicken stock
taco spice mix (to be honest, I have NEVER measured this before)
A lot of chili powder
salt and pepper
dash of paprika and cayenne pepper (optional)
2 cans of low sodium black beans
1 c cubed chicken breast
juice from 1 lime
toppings of choice…cilantro, avocado, tomatoes (pictured) tortilla strips, greek yogurt/sour cream, cheese, etc…
Bring rice and chicken stock to a boil. Cover and turn down to med low heat and simmer for about 50 minutes. Stir in the spices with 25 minutes left on the clock.
Drain and rinse black beans and add to rice mixture with 10 minutes remaining.
Stir in chicken and lime juice. Fluff rice and spoon into bowls. Add toppings of choice.
**Pictured: cilantro, tomatoes, avocado