Ingrédients pour Brazilian Chicken And Black Beans And Rice
- 3 cups cooked rice (white or brown rice)
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup corn kernels
- 2 scallions, thinly sliced
- 1/4 cup chopped Kalamata olives
- 1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, sliced
- 1/4 cup salsa
- 2 tablespoons sour cream
- a handful of tortilla chips
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (15 ounce) can crushed tomatoes (or diced tomatoes)
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- salt to taste
- fresh ground black pepper to taste
- lime wedges (for serving)
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Comment préparer Brazilian Chicken And Black Beans And Rice
- Cook 1 cup of Mexican rice according to package directions.
- While rice cooks, dice 1 cup cooked chicken breast, 1/2 cup canned black beans (rinsed and drained), 1/2 cup corn kernels, 2 scallions (thinly sliced), 1/4 cup chopped Kalamata olives, and 1/4 cup chopped fresh cilantro.
- Once rice is cooked, gently fluff with a fork. Add the diced chicken, black beans, corn, scallions, olives, and cilantro. Toss to combine thoroughly.
- Transfer the salad to a serving platter.
- Garnish generously with 1 ripe avocado (sliced), 1/4 cup salsa, 2 tablespoons sour cream, and a handful of tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
7g
Carbs
12g
