Ingredients
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3 tablespoons olive oil
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1 pinch crushed red pepper flakes
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1 large onion
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4 -5 cloves garlic, chopped
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4 boneless skinless chicken breasts, cut into strips
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2 teaspoons oregano, separated
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2 teaspoons ground cumin, separated
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2 (16 ounce) cans black beans, undrained
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1 (4 ounce) jar sliced pimientos
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salt & pepper
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3 tablespoons balsamic vinegar
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3 cups chicken broth
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1 1/2 cups white rice
Instructions
- In a large pan, heat olive oil and add red pepper flakes.
- Add onion and garlic, and cook until onion is tender.
- Increase heat, add chicken, stirring until cooked.
- Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
- Add black beans, pimentos, remaining spices, and balsamic vinegar.
- Blend and simmer uncovered for 30 minutes, reseasoning if needed.
- While beans are simmering, bring broth to boil in a pan, add rice.
- Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
- Serve bean mixture over rice.