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Family meals have always been important to us. When the girls were younger, it was a satisfying feeling to all gather at the table to share some great food and lay the rest of the world aside for a bit. Even when they got a little older, and might have been inclined to be off doing their own thing, attendance at the dinner table was a must.
I’m happy to say that they learned to cook at home as well – mostly from scratch, using great ingredients and recipes that have stood the test of time in our family. They have both turned out to be very good cooks in their own rights, even showing me a trick or two along the way.
If anything, we enjoy dinner time together even more these days, and now our table is a little more crowded, with the addition of sons-in-law and grandkids. I don’t mind getting out those extra chairs and squeezing in a bit tighter so that everyone will fit. It is a joy to see everyone gathered around, and we linger together afterward, talking and laughing and just enjoying all being in one place at the same time.
But, before you can enjoy dinner, you have to cook dinner, and that is where McCormick spices and this recipe come in. This meal has been a favorite of ours for many years, and when we enjoyed it together recently, it was so great to have the grandkids around, helping chop the vegetables, and later setting the forks and napkins around the table. And really, is there anything better than having your grown daughters back in your kitchen, grating cheese and slicing up avocados? For me, there isn’t. It’s just pure fun, cooking together and then getting a meal on the table, like when they were kids. It’s a tradition I am now happy to see them carry on with their own children.
The great thing about Chipotle Chicken Black Beans and Rice, is that you can make in no time at all, with ingredients you probably always keep on hand in your pantry and fridge. It is perfect for a last minute meal when you are in a hurry, but you don’t want to resort to take-out or processed mixes. You can also vary the heat level to suit your family’s taste, because you decide how much McCormick spice you want to add – so easy!So, let’s get started with this easy and amazing meal:
Chipotle Chicken Black Beans & Rice
- 1 tablespoon olive oil
- About 16 ounces skinless boneless chicken breasts
- 1/2 teaspoon McCormick Chipotle Chili Pepper
- 1/2 teaspoon kosher salt
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced sweet green pepper
- 1 14 ounce can diced tomatoes with green chilies
- 1 15 ounce can black beans drained and rinsed
- 1 cup Jasmine or white rice
- 1 & 1/2 cup low sodium chicken broth
- 2 teaspoons McCormick oregano leaves
- 1 teaspoon McCormick smoked paprika
- 1 teaspoon McCormick ground cumin
- 1 teaspoon McCormick onion powder
- 1 teaspoon McCormick chipotle chili pepper
- 3/4 teaspoon McCormick garlic powder
- additional salt to taste
- optional garnishes: grated Mexican blend cheese thinly sliced scallions, chopped avocado, sour cream
- Trim any fat from chicken breasts and cut into 3/4 inch cubes.
- Sprinkle evenly with the 1/2 teaspoon chipotle chili pepper and salt, and mix to coat all sides.
- Heat the olive oil in a large non-stick saute pan, until it shimmers.
- Place the chicken in the pan, in a single layer, leaving space between the pieces so that they will brown.
- Saute until the first side has some color and then flip each piece to brown the second side. The chicken doesn't have to be cooked through in this step - it will finish cooking later on.
- Once both sides are browned, remove to a bowl and set aside.
- Lower the heat and if needed, add another teaspoon of oil to the pan, and saute the onion, celery and green pepper for about 5 minutes, until the onion is translucent and the celery and green pepper are stating to soften.
- Add the tomatoes, drained and rinsed beans and the rice, and stir to combine.
- Stir in the chicken broth and add all of the spices, stirring those in as well.
- Bring up to a simmer, leave the heat on medium, cover the pan and cook for about 20 minutes, stirring about every 7 or 8 minutes.
- Add the chicken pieces back to the pan, cover again, and cook another 5 or 10 minutes, until the rice is cooked through.
- Let the pan sit for 5 minutes, and then serve, with the optional garnishes, if you wish.
You can serve this right from the pan, with all of the garnishes on the side, or pile the mixture into an oven proof serving dish, cover it with some grated sharp cheese and run it under the broiler for a few minutes before serving.Now, you have a chance to share your American Homemade story! I would love to hear about the meals that are your favorites, so if you like, you can tell me in the comments what favorite recipes you have been making for your family – even leave me a link in your comment if you are a blogger, so we can all go and maybe give it a try ourselves!
In addition, you can go to McCormick’s Flavor Print and create an account. You can add some information on your preferences when it comes to foods, techniques etc, and then McCormick will show you some recipes that are likely to work for you and your family, and that you will love. It’s fun and I think you will enjoy it. Why not go, give it a try, and find some new recipe inspiration today!