Southwestern Style Beans and Rice With Chicken

This recipe from a friend calls for either black beans or pinto beans to be used in the mix. I used boneless, skinless chicken breasts in place of the whole cut up chicken.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (3 1/2lb)  whole chickens, deboned and cut up
• 2  cups  texmati cooked brown rice
• 2 (15 ounce) cans black beans or 2 (15 ounce) cans pinto beans, drained and rinsed well
• 1⁄4 cup  virgin olive oil
• 1  large onion, peeled and finely chopped
• 1  medium  red pepper, seeded and finely chopped
• 1  medium  fresh jalapeno pepper, seeded and finely chopped
• 2  fresh garlic cloves, minced
• 1 (14 ounce) can diced tomatoes with juice
• 1  teaspoon cumin
• 1  lemon, juice of
•  sea salt
•  fresh ground black pepper
• 1  cup  prepared chicken broth

Directions

1. NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
2. If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
3. In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
4. Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
5. Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.