My family loves spicy food and since I decided to start cutting out some gluten and dairy to deal with some health issues I am experiencing, I am on the hunt to find some large family pleasing recipes that everyone is going to enjoy.
Do you ever find that healthy cooking sometimes costs more money? I hate that. We live in a rural area so all the gluten free flours, special oils, etc. always cost more than my regular grocery bill. Mind you, we eat clean. I just prefer to cook with regular real ingredients instead of all the specialty items that are surprisingly difficult to find in a small town. I am all about feeding my family a healthy meal if it is efficient, practical, and of course, saving me money.
This Dirty Rice recipe contains spicy notes, juicy chicken, and hint of lime, this dish would be great by itself, or a tortilla, or even sitting atop an avocado if you want to go ultra fancy with your plating. We hope you enjoy it and after trying the recipe please come back and share your experience!
- 2-3 Chicken Breasts
- 1 Tbs Olive Oil
- 1 1/2 Cups Cooked Rice
- 1 Can of Black Beans, Rinsed and Drained
- 1 Can of Diced Tomatoes, Drained
- 2 Cups of Fresh Chopped Broccoli
- 1 Cup Celery
- 1 Cup Chopped Onion
- 1/3 Cup Chicken Broth
- 2 Tbs Cumin
- 1 Tbs Garlic Powder
- 1 Tbs Onion Powder
- 1 Tsp Marjoram
- 1 Tsp Cayenne
- 1 Tsp Sriracha
- Salt and Pepper to Taste
- Juice from half a lime (optional)
- 2 Tbs chopped cilantro (optional)
- Heat oil in large skillet and add chicken breasts.
- Sprinkle chicken with salt and pepper to taste. Sear chicken breasts until cooked thoroughly.
- Remove chicken breasts from heat and allow to sit and rest for a couple of minutes. Cube the chicken breasts.
- While chicken is cooking add rice, black beans, diced tomatoes, cumin, garlic powder, onion powder, marjoram, cayenne, sriracha, and a 1/4 cup of chicken broth to a large saucepan. Simmer on low heat.
- In the skillet where the chicken was cooking, after chicken is resting, add remaining chicken broth and scrape the yummy bits of chicken off the bottom of the pan.
- Add broccoli, celery, and onion to the skillet. Cover skillet with a lid and steam about 2-3 minutes until veggies are al dente.
- Add your chopped chicken and rice mixture to the skillet with your steamed vegetables. Add salt and pepper to taste.
- Bake at 375 degrees Fahrenheit for 20 minutes uncovered.
- Sprinkle with lime and chopped fresh cilantro for an extra treat before serving!
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