Black Beans With Chicken And Yellow Rice
This cuban-inspired recipe is low on fat and calories, but packed with flavor.
Recipe type: entree
Cuisine: Cuban
Serves: 4 servings
  • 4 chicken breasts (skin-on)
  • 4 garlic cloves
  • 1 package Vigo Yellow Rice (or use 2 cups white rice with one teaspoon of Bijol seasoning)
  • 1 can black beans
  • ½ c. water
  • ¼ red bell pepper (finely diced)
  • ¼ t. cumin
  • ½ t. oregano
  • 1 t. salt
  1. Boil the chicken breasts, add water to just cover the meat, salt, pepper and 3 garlic cloves. When the meat is tender, remove it from the broth and allow it to cool. Preserve the broth.
  2. Add black beans and the remaining ingredients (except for rice) to a small pot. Cover and bring to a boil for 3 minutes and then reduce to a simmer.
  3. Shred the chicken breasts. Discard the skin and any bones or cartilage.
  4. Bring remaining broth to a boil. Add an additional cup of water if the level is too low. Add the yellow rice and shredded chicken to the boiling broth. Cover and reduce heat to medium. Periodically, fluff the rice with a fork without stirring. Cook until the rice is done. (If the rice seems too watery, remove the lid and allow it to cook uncovered until the excess liquid evaporates. Do not leave unattended at this point.)
Recipe by The FABulous Journey at