Facebook    Twitter    Pinterest    RSS    Email Updates Spacer 2

Feed Me {Recipe: Southwest Black Bean Chicken and Rice}

This post is brought to you by Bush’s Beans – and my gaggle of hungry kids home for the summer

Southwest Black Bean Chicken & Rice

Oh my gosh – my kids have been home for the summer exactly one week and they have become the most demanding little creatures. For some reason, they keep saying I’m supposed to feed them at certain times of the day. Breakfast, lunch and dinner? What? I didn’t sign up for that, did I?

As much as I love to cook, I will admit that I don’t love cooking three meals a day… and having to feed people for breakfast, lunch and dinner is just right at the point of too much hassel. Really. Don’t you agree?

In all honesty – ok well the above was fairly honest – but I do feed them and I might not mind it as much as I seem to let on. Or maybe I do, but I still feed them.

Since I have to make breakfast and cook lunch, I’ve been turning to my crockpot to cook dinner for me. Oh how I love the ease of just dumping a bunch of stuff into the slow cooker and out comes a meal that qualifies as a suitable dinner for hungry kids.

Black-Beans

This recipe for Southwest Black Bean Chicken and Rice comes from the Bush’s Beans website. It pretty much consists of everything I love in the world… black, beans, rice, chicken and it’s easy, so it doesn’t feel like work to feed my kids.

Tell me I’m not alone… is it hard for you to make three square meals a day without turning to cereal and sandwiches all the time? It’s the only part of summer I don’t love… but thanks to recipes like this one, I get over it pretty fast.

Enjoy!

Southwest Black Bean Chicken and Rice

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours, 15 minutes

Yield: 8

Southwest Black Bean Chicken and Rice

A simple crockpot chicken recipe with Bush's Black Beans and rice.

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1 1/2 cups vegetable broth
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 medium onion, chopped
  • 3/4 cup uncooked white rice
  • 2 (15 ounce) cans BUSH’S® Black Beans, drained
  • 1 (15 ounce) can diced tomatoes, drained
  • 1 cup shredded Cheddar cheese

Instructions

  1. Heat oil in a 10-inch skillet over medium-high heat. Add chicken thighs or breasts; brown completely.
  2. Combine chicken, broth, seasonings, onion and rice in slow cooker. Top with beans and tomatoes.
  3. Cover and cook 4-5 hours on low. Serve topped with cheese.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://dineanddish.net/2013/05/feed-me-recipe-southwest-black-bean-chicken-and-rice/

You might also enjoy these black bean recipes from other bloggers around the web:

Disclosure: I’m proud to continue my relationship as a compensated Bush’s Beans brand ambassador. All opinions expressed are my own. 

 

Stay Connected

Subscribe to receive news, updates, and exclusive content from Dine & Dish.



Facebook      Twitter      Pinterest       RSS


Comments

  1. I think I use my crock pot more in summer for same reason (and panini maker for fancy sandwiches) :) This looks delicious Kristen!

  2. This looks like a winner to me and perfect for those days where you just want to get everything done!

  3. I wish my kids would eat this. Maybe when they’re older?! Mama and Papa both would devour this ;)

  4. I love summer crockpot meals. They just make sense to me! I mean my family is always busy and wants to stay out and play as long as the sun is up so dinners that are ready to go are pretty much just awesome!!
    Love southwest food and this meal look delicious! YUM!

  5. Well, my kids are in day camp during the summer, so the only days of the week I’m on the hook for 3 meals are the weekends or if I take some extended time off (and we are going away on vacation)… but, I find that having to come up with lunch at home to be so difficult for some reason… I’d rather pack them a lunchbox and let them pick at what’s in there! lol!

  6. All our favorite things! Ca’nt wait to make this for us for dinner one night!

  7. I agree. Trying to come up with three meals a day is hard!

  8. Haha – I have been complaining that I feel like all I do is cook and clean between breakfast, lunch and dinner!! We have been eating a lot of Mexican inspired meals lately and should add this to the rotation. Looks awesome!

  9. I love this. It is the type of meal my kids love. They love anything with beans which is funny because I hated them growing up!

  10. This is brilliant!!! With just one non-picky 20 mo, I can’t say I mind cooking but what I do mind is the fact that my husband does not love beans or Mexican food. I mind that quite a bit. :(

  11. What a delicious looking dinner! I love Mexican :)

  12. I always think I dislike black beans, and then I have them IN something and realize I do like them. I would love them in this!

  13. I use my slow cooker so much during the summer. I love this dish and will be trying it out on my boys for sure. I hear ya on cooking three meals a day and my boys can eat so much it’s like cooking for an army!

  14. I love Mexican dishes, your recipe sounds quick and easy! =)
    Thanks for sharing!

  15. What a great recipe for weeknights! I love how EASY it is!

  16. This is such a great recipe, it looks so tasty!

Trackbacks

  1. [...] Aspargus and kale stuffed shells via edible perspective [...]

  2. [...] recipe comes from the always-reliable Dine and Dish. I did have to halve the recipe, since I don’t have a big enough slow-cooker to accomodate a [...]

  3. […] Read all the instructions at dineanddish.net […]

  4. […] Saturday:Southwest Chicken, Rice and Beans […]

  5. […] Southwest Black Bean Chicken & Rice from Dine & […]

Share Your Thoughts

*