Mexican Chicken Rice and Beans

Craving a hearty, flavorful dish that's satisfying and easy to make? Look no further!  Mexican Chicken Rice and Beans, also known as Spanish rice, is a classic comfort food that you can quickly adapt to your tastes.  While traditionally made vegan with beans and bell pepper, I like to add rotisserie chicken for an extra protein boost. This dish is perfect for using leftover roasted chicken, making it a versatile option for any meal.  With countless variations, I'm excited to share this simple and delicious recipe you can whip up effortlessly in a rice cooker.  Let’s get cooking and enjoy this delightful dish's rich, savory flavors!  Today, I'd like to share this easy recipe for making it in a rice cooker.

Ingredients:

• 1 cup basmati rice, washed and drained
• 1 can black beans, rinsed and drained
• 2 tbsp olive oil
• 1 cup white onion, diced
• 2 garlic cloves, minced
• 1 cup green bell pepper, diced
• 2 cups roasted chicken, diced
• 1 jalapeño, diced
• 2 cups chicken broth

Seasonings:

• 1 tsp salt
• 1 tsp cumin
• 1 tsp taco seasoning
• 1 tsp black pepper

Garnish:

• Chopped cilantro
• Sliced green onions

Directions:

1.    Heat olive oil in a medium pan over medium heat.  Add the diced onion and minced garlic, cooking for about 5 minutes until soft and fragrant.

2.    Stir in the bell pepper, jalapeño, and chicken, cooking for another few minutes.

3.    Add the rice and mix well, ensuring it is coated in the oil. Sprinkle in the salt, cumin, taco seasoning, and black pepper, stirring to combine.

4.    Transfer the mixture to a rice cooker and pour in the chicken broth.

5.    Set the rice cooker to the "Cook" function and let it finish cooking.

6.    Once done, fluff the rice with a fork and garnish with cilantro and green onions.

7.    Serve warm and enjoy!

 Tip:

You can adjust the seasoning after it has been cooking.