Recipe: Delicious Black Beans Yellow Rice and Chicken

Black Beans Yellow Rice and Chicken. This Cheesy Chicken, Yellow Rice and Black Bean Casserole is a family favorite, a hit for kids and adults alike, and perfect for a casual family dinner. With all the vegetables, black beans, chicken, rice and cheese, it is a one-dish meal; I also like to serve it with a simple tossed green salad. Serve with bean mixture and rice.

Feel free to make it with any type of bean you like. Follow the recipe for salsa avocado roast chicken skillet and roast the chicken. In the meantime, cook the rice. You can have Black Beans Yellow Rice and Chicken using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Black Beans Yellow Rice and Chicken

1. Prepare of Chicken and stock.
2. It's 6 quarts of water.
3. Prepare 5 pounds of chicken legs and thighs separated.
4. Prepare 1 tablespoon of kosher salt.
5. You need 2 teaspoons of granulated garlic powder.
6. You need 2 tablespoons of granulated garlic powder.
7. You need 1 teaspoon of ground white pepper powder.
8. It's of Yellow rice.
9. You need 32 ounces of Spainish yellow rice dinner packets used Vigo brand.
10. You need 16 ounces of frozen English peas.
11. Prepare 2 tablespoons of extra virgin olive oil.
12. Prepare of Black beans.
13. It's 32 ounces of canned black beans.
14. It's 1/2 stick of butter.
15. It's 1 teaspoon of granulated garlic powder.
16. It's 1/2 teaspoon of salt.

Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Bring rice and water to a boil in a saucepan. Stir the drained beans and cumin into the mixture adding salt to taste. Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.

Black Beans Yellow Rice and Chicken instructions

1. Boil the water with the onion powder, garlic powder, pepper, and salt. Add the chicken pieces the skin will be on, and bone in. Cook till done..
2. Remove the skins and remove the meat from the bones..
3. Use the chicken broth made from boiling your chicken. Cook the rice in the broth as instructed on packet. It said add 2 tablespoons of olive oil..
4. Add the peas and chicken meat to the rice and mix..
5. Make the black beans..
6. Serve with black beans on top..

Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Serve with black beans on top. Garnish this Southwestern skillet with a tomato wedge and fresh cilantro sprigs.