Looking for a fantastic gluten free dinner? This Chicken with Black Beans and Rice recipe will hit the spot. Made with simple, clean and fresh ingredients, it only takes 10 minutes of prep. The ultimate easy weeknight meal!
A Satisfying Chicken Dinner with Loads of Flavor!
Chicken with black beans and rice makes the most delicious – and nutritious – meal. If you are a fan of spicy Latin foods, then this easy recipe will make your mouth happy! Juicy chicken pairs perfectly with the earthy black beans and fluffy rice, and the chile-packed sauce with tomatoes and onions gives it the perfect flavor boost.
Serve this hearty combination tor a mouthwatering dinner that perfectly combines protein, fiber, and satisfying texture! Even if you don’t usually cook with chiles and beans, you’ll love this easy recipe.
Are Rice, Beans, and Chicken Good for You?
Definitely! Rice, beans, and chicken can be a nutritious, balanced meal when you cook them the right way. Rice provides healthy carbs, and if you use brown rice, you get added fiber, vitamins, and minerals. The black beans are a great source of folate, iron, and magnesium, which are so important in so many ways, including energy during the day and good sleep at night! Chicken is a lean protein that provides all nine essential amino acids.
What You’ll Need
So what do you need to make chicken with black beans and rice? Let’s take a look:
For the Sauce
- Oil: Extra virgin coconut oil is great here. If you don’t want to use coconut oil, you can substitute olive oil, avocado oil, or even butter.
- Onion: Peeled and diced. I like yellow onion, but you could use any kind.
- Peppers: A poblano pepper, some chipotle peppers in adobo sauce, and a fresh jalapeño. If you want a less-spicy dish, leave out the jalapeño.
- Tomatoes: Canned petite diced tomatoes. I like the ones that have chilies in them!
- Garlic: Fresh garlic, minced.
- Salsa: Gluten-free salsa of your choice. I use Frontera’s Cilantro and Jalapeño flavor.
- Chicken Broth: Low-sodium is my go-to. You could also use vegetable broth.
- Bay Leaves
- Fresh Cilantro: For garnish.
For the Chicken, Rice, and Beans
- Chicken: Boneless, skinless chicken breast
- Seasoning: I like to use dried Italian seasoning, but you could use other seasonings as well.
- Red Pepper Flakes
- Rice: Gluten free basmati rice
- Beans: Canned gluten free black beans, rinsed.
How to Make Chicken with Black Beans and Rice
This recipe is all about building layers of flavor by searing the chicken, making the sauce in the same pan, and serving it over layered beans of rice.
- Season the Chicken. To get started, take your chicken breasts and season them on both sides with Italian seasoning and red pepper flakes.
- Cook the Aromatics and Chicken. Next, heat a large Dutch oven over medium heat. Melt the coconut oil, and then cook the diced onion and peppers for about 5 – 6 minutes. Add the garlic, and stir for a minute or two. Then push the veggies to the sides of the pot, and sear the chicken breasts in the middle of the pot for 4 – 5 minutes per side. You will need to cook in batches.
- Make the Sauce. Once all chicken is browned on both sides, add the tomatoes, salsa, chicken broth, and bay leaves. Bring this to a boil, and then lower to a simmer and cook for 30 minutes.
- Shred the Chicken and Puree the Sauce. Remove the chicken from the pot, and set it aside to cool. Take the bay leaves out of the pot, and then pour the sauce into a blender and puree it. (Careful, it’s hot!) Shred the chicken with two forks
- Cook the Chicken and Beans in the Sauce. Pour the puree, shredded chicken, and rinsed black beans back in the Dutch oven and simmer to warm through.
- Finish the Dish. Cook the rice and serve the chicken and beans over it, topped with some diced avocado, cilantro, etc.
Tips for Success
This Gluten Free Chicken Black Beans and Rice dish, is loaded with tons of flavor thanks to the fresh ingredients. If you are a fan of the extra spicy add a jalapeño or serrano pepper, if you are whimpy like me omit, because you still get a spicy kick with the chipotle and red pepper flakes. The clean ingredients in this dish will give you a generous dose of healthy whole fiber and with the beans and chicken a big helping of lean protein.
Notes: To make this dish gluten free, you need to use gluten free rice. If you are super sensitive to gluten you should use gluten free black beans because of the chance of cross contamination while growing.
Serving Suggestions
You can serve this as a one-dish meal, or add a few side dishes if you’re feeding a crowd. These easy recipes are a great place to start:
- Watermelon Salad: Fresh, juicy Watermelon Cucumber Salad with Feta and Mint is the easiest salad to make, and it is so full of summery flavor. This salad would be perfect for adding some cool, fruity contrast to your dinner.
- Avocado Lime Dressing: If you like serving sour cream on your shredded chicken, you have got to try this Avocado Lime Cilantro Dressing! It’s a burst of creamy, zesty flavor, and a punch of nutrition, as well.
- Brussels Sprouts: For the easiest, tastiest brussels sprouts, this recipe for Simple Spicy Roasted Brussels Sprouts is just the best. You’ll want to serve it with everything!
Storing and Reheating
You can store any leftover chicken and rice in your refrigerator, stored in an airtight container. It will keep in the fridge for 3 – 4 days, and can easily be reheated on the stove or in the microwave! Be sure to stir well while you reheat, and don’t overdo it or the chicken will be tough.
Does Chicken with Black Beans and Rice Freeze Well?
Yes, chicken with black beans and rice is a good dish to freeze! Just cool the dish, and then transfer it into airtight, freezer-safe containers or freezer bags. Label and date, and then place the containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or on the stovetop.
Chicken with Black Beans and Rice
Ingredients
Sauce:
- 1 tablespoon extra virgin coconut oil
- 1 yellow onion peeled and diced
- 1 large Poblano pepper cored and minced
- 1 serrano or jalapeño pepper cored and minced (optional for more spicy dish)
- 2 Chipotle peppers in adobe sauce diced (in your mexican canned good section)
- 1 can petite diced organic tomatoes with jalapeño pepper
- 2 cloves of garlic minced
- 1 jar of your favorite gluten free salsa I use Frontera, cilantro and jalapeño flavor
- 2 cups low sodium chicken broth
- 2 bay leaves
- Cilantro for garnish
Chicken:
- 3 pounds boneless skinless chicken breast
- 1 teaspoon dried Italian seasoning
- 1 1/2 teaspoon dried red pepper flakes
2 cups cooked Gluten Free Basmati Rice
2 cans of rinsed Gluten Free Black Beans
Instructions
- Season chicken breasts evenly on both sides with Italian seasonings and red pepper flakes.
- In a large dutch oven pot over medium heat, melt coconut oil.
- Add diced onion, peppers and stir until softened 5-6 minutes
- Add garlic and stir for a minute or two.
- Push vegetables to the sides of the pan and add chicken breasts to center of pan, cooking 4-5 minutes until brown and flip. Cook an additional 4-5 minutes.
- If you don’t have room for all breasts, stack seared breasts to side and add remaining breasts to brown.
- Once all chicken is browned on both sides add tomatoes, salsa, chicken broth and bay leaves, bring to a boil.
- Once boiling lower to a simmer and cook for 30 minutes.
- Remove chicken from broth and set aside to cool.
- Remove bay leaved from broth and add broth and vegetables to a blender and puree.
- Shred chicken by pulling apart.
- Add puree, shredded chicken and rinsed black beans back to dutch oven and simmer to warm.
- Cook rice and serve chicken and beans over rice topped with some diced avocado and cilantro.
A perfect easy dinner (healthy too) for these busy weeknights! We love black beans over here!
This sounds healthy and delicious! I love the combination of flavors!
Thanks Cynthia. Enjoy.