While in college I began cooking for myself and almost immediately I was creating delicious dishes. One of the first things I created was Black Beans and Rice…. of course I took short cuts like boil in bag rice and store bought salsa but none-the-less it was yummy. And surprisingly, when I was home from school on a break and made it for my parents, my super picky Dad loved it!
This recipe is actually quicker and easier than the way I made black beans and rice back in the 90’s, I was able to cut down the cooking time by using my pressure cooker. With the addition of chicken, I’ve made it into a one-pot-meal that’s perfect for a busy week night dinner.
I assume some of you are like WHOAAA… WHAT? Beans? Rice?! What am I thinking?
No need to worry friends! Nothing has changed, I still avoid grains but occasionally I’ll have a little rice since I’d proven to be non-reactive. And like-wise I don’t eat beans often either but having them a few times a year isn’t a big deal. It’s important to listen to your body and not feel guilty if you allow certain non-reactive foods in as part of your healthy lifestyle as an occasional treat so that you aren’t overwhelmed with being perfect all the time.
- 1 pound Boneless Skinless Chicken Breasts or thighs, cut into bite sized pieces
- 1 small Onion chopped
- 4 cups diced tomatoes in juice
- 1 tbsp chipotle peppers in adobo pureed
- 1/2 cup Water, filtered
- 1 cup Jasmine Rice uncooked
- 1/2 lime, juiced
- 2 tsp Sea Salt
- 1/2 tsp Black Pepper
- 2 tbsp Organic Grass-Fed Butter or Ghee ghee or coconut oil
- 1 can black beans drained & rinsed
- In your pressure cooker combine chicken, onion, tomatoes with juice, peppers, water, lime juice, rice, salt, pepper and butter.
- Cook under pressure for 6 minutes, following with quick depressurization.
- Once depressurized, open and add black beans. Stir to combine, season with additional salt & pepper, to taste.
- Serve with a garnish of shredded cheese, sour cream and guacamole for a complete meal!