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Bowls of shredded chicken and rice with beans.
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Chicken with Black Beans and Rice

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!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: black beans and rice with chicken, chicken and rice recipe, easy chicken and rice recipe
Servings: 8
Author: Amy Stafford

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.