There was a song that my brother and I used to sing when we were small and it went something like this, “Beans and rice and Jesus Christ, just with that I’m alright…” Pretty much my life moto! But if you add coriander (cilantro for my Americans), lime, peppers, and chicken, you have the most delicious Mexican party on your table!
My favourite things about this recipe are that it’s fast, simple, inexpensive, and full of flavour. So why not give it a try?!
Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
2 cups basmati rice
2 teaspoon garlic salt
1 1/2 tablespoon olive oil
salt and pepper
2 tablespoons chicken bouillon
800 ml water
6 bell peppers (choose any colour you like)
2 cans kidney beans in water
2 garlic cloves minced
6 chicken legs
Step 1: Preheat oven at MAX temperature. Add rice, olive oil, and garlic salt, and fresh garlic in an oven safe casserole pot. Mix until rice is covered with oil and press rice flat at the bottom of the casserole with your spoon
Step 2: Layer right on top of your rice the kidney beans, removing water from one can only.
Step 3: Halve, deseed, and slice all your peppers into thin strips. This is your next layer, add the peppers right on top of the kidney beans and season with mixed herbs, salt and pepper to taste
Step 4: Arrange chicken on top and season with salt. Mix bouillon in water and pour it all into your pot (this will cook your rice). Once bouillon has been added, season the top of your chicken with paprika and mixed herbs. The paprika will give your chicken the gorgeously seasoned look. Put lid on your pot and put in the oven for 10 minutes at max temp.
Step 5: Lower heat to 200 leave for 15 min. After 15 minutes remove lid and leave for 10 more minutes with lid off.
Step 6: Turn off oven and let sit for 5 more minutes in the oven before serving. Garnish with coriander and serve with lime
Cooking with Love,