One-Pot Chicken, Rice, and Beans Recipe | Anti-Inflammatory & Low Fat Meal

Finely chop the chicken.

Preheat a pot.

Put the chopped chicken in the pot. After 2 minutes, lower the fire and close the lid of the pot. Allow the chicken to release and absorb their water.

Fry the chicken on high heat with very little oil. Add some salt and pepper. Fry for a while longer and put the browned chicken in a bowl. Do not turn off the stove.

Add 1 tbsp of olive oil to the same pot. Put the chopped onions in the pot, fry them, add the chopped peppers, fry a little more, and finally add the garlic.

After frying them all together, add the washed and dried basmati rice, and fry for a while.

Add chicken broth to the same pot, then add lime juice. Wash and rinse the boiled Mexican beans, and add them as well. Finally, add the diced tomatoes. Mix gently.

Increase the fire, and close the lid of the pot. Cook like this until it boils. After boiling well, reduce the fire and continue cooking on low heat until the rice is cooked. Make sure the lid of the pot is always closed.

When the rice has absorbed all the water in the pan, add the fried chicken, mix gently, and turn off the fire and the lid of the pan.

Let the cooked chicken rice and beans rest for at least 30 minutes (even better for 1 hour) without opening the lid.

Spice Level:

Dietary