When I saw this recipe on Annie's Eats I knew I had to make it. We love black beans. This was so simple and easy to make. I added some cayenne pepper to increase the spiciness and as usual increased the garlic. The original recipe uses 15 oz can of black beans. In Canada we only get 19 oz so that is what I used. I used basmati rice because that is what we always have on hand. Make sure to soak it so it cooks well. The original recipe serves it with just some salsa but I thought sour cream would go great with it too. Without the salsa and sour cream this is a bit dry. As usual it wasn't spicy enough for my husband but for me it was just right!
Red Chilli Chicken with Black Beans and Rice
Adapted from Annie's Eats
2 boneless, skinless chicken breasts, each butterflied and cut in half
2 tbsp canola oil
1 cup basmati rice, washed and soaked for at least one hour
1 can of black beans (19 oz), drained and rinsed
1 onion, chopped
5-6 cloves garlic, minced or pressed
2 1/2 tbsp chilli powder
1/2 tsp cayenne pepper
1 1/2 cups vegetable broth
4 green onions, chopped
2 tbsp cilantro, minced
salsa and sour cream for serving
In a large pot, heat oil over medium-high heat. Sprinkle both sides of the chicken breasts with salt and half of the chilli powder. Add the chicken to the pot and brown each side, 2-3 minutes. Remove and let rest on plate leaving as much oil as possible in the pot.
Add onion and rice to the pot. Stir frequently until rice turns opaque. Add garlic and the rest of the chilli powder to the pot. Stir frequently and cook for about 1 minute. Add the broth and salt to taste and mix well. Bring to a boil, reduce to heat to medium-low. Cover and cook for 10 minutes.
Cut the chicken into approximately 1 inch pieces. Add the chicken and beans to the pot. Cover and cook for about 12 minutes.
Test rice to see if cooked through. If not done, allow to cook for another 5 minutes. Add the green onions on top, remove from heat and let sit 5-10 minutes. Mix gently and serve with salsa and sour cream.