Chicken Verde Rice & Beans
Start with meat in a zip lock bag prepped in cubes or left in tenderloin strips
1 to 1.5 LBS boneless skinless breast of chicken or tenderloins
1 TBSP southwest seasoning or 1 TSP chili powder
½ fresh lime, juiced and added to the chicken
1 small sliced onion or ½ of a large onion
1 red, yellow or orange bell pepper, cored and thick sliced
Press 1 -2 cloves (not bulbs) of fresh garlic
Close the bag and mix up using your hands on the outside of the bag
1 can black beans, drain and rinse and 1 small can of corn niblets (optional)
1 cup instant, uncooked brown rice
1 cup Herdez salsa verde (mild or medium heat) if you can't find it then green taco sauce by Ortega works.
Flatten as much as possible, letting the air out to freeze.
Let marinade in your refrigerator oven night, use within 2 days or FREEZE!
To unthaw, put in the refrigerator overnight.
When it’s cooking time:
Read directions for the cooking option you will be using.
Add 1 can (15-16 oz) or 2 cups chicken broth (low sodium is healthiest)
Fresh bunch cilantro – snip with kitchen shears, use ¼ cup to top the dish when finished cooking.
Cook in at least a 2.5 qt covered safe microwave dish in a microwave with a turntable for 15 minutes.
Add 1 TBSP grape seed or coconut oil to a skillet, turn on medium high, cook for 5 minutes before adding the broth, reduce heat to medium low and cook for about 15 minutes or until the chicken is no longer pink and the rice is cooked. Stir every few minutes. Add more liquid if needed halfway through cooking.
Use a casserole dish, Add 1 TBSP grape seed or coconut oil to the pot or pan, add all ingredients, cover and bake @ 350 for 40 minutes.