1 broiler-fryer chicken,
cooked, skinned, boned and cut into pieces
2 1/2 cups chicken broth
1 cup rice, uncooked
1/2 teaspoon pepper, divided use
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped sweet red pepper
1 can (15 ounces) black beans*
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt
In large saucepan, pour
chicken broth; add rice and 1/4 teaspoon of the pepper. Bring
to a broil over high temperature, stir, cover, reduce temperature
to low and cook without stirring for 25 minutes.
While rice is cooking,
place olive oil in small frypan and heat over medium temperature.
Add onion and red pepper, stirring and cooking about 5 minutes.
Gently stir in black beans,
bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon
pepper. Cook on low temperature, uncovered, about 5 minutes.
When rice is done, stir
the cooked chicken into rice. Gently add black bean mixture,
cover, turn off heat and let sit about 5 minutes.
Makes 4 servings.
* Rinse black beans in
cold water and dry on paper towels.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
