Well the family loves Mexican/Southwest dishes, there is just no denying this fact. This dish literally was made up by opening the cabinets one night and brainstorming. There was too much month at the end of the money, and The Chef needed a supper that did not require running out to the store. This creation bought us through the one day left until our paycheck came. Cool.
Needing to stretch our dollars a bit, I opened the cabinet and took stock of what ingredients I had. One can of chicken breast, one can of black beans, and an unopened jar of salsa. I then scanned the fridge. Fresh tomatoes. I always have rice on hand and Mom had just brought sweet potatoes on the last visit. We had recently discovered a sweet potato and black bean burger recipe that we tried and loved, so I knew the combination of the two flavors was good. We topped the burgers with salsa and that made it even better. I figured why not take the same flavor elements but go a different direction. Well……. here is the end result. Enjoy.Â
- 1 1/2 cups brown rice, uncooked
- 1 15-ounce can black beans, drained and rinsed
- 1 small sweet potato, peeled and diced
- 1 10-ounce can chicken breast, drained
- 1 medium tomato, diced
- 3-4 tablespoons salsa (we use mild but you can use whichever type you prefer)
- 2 cloves garlic, minced
- Approximately 2 teaspoons chili powder (use more if you prefer spicier flavor)
- Approximately 3 tablespoons olive oil
- Cook rice, drain, rinse, spread on large dinner plate, and put in refrigerator to cool.
- Boil sweet potato until tender, rinse, and set aside to cool.
- Heat oil over medium high heat in large skillet.
- When oil is hot, add can of chicken and shred with fork. Stir until warmed thoroughly.
- Add garlic. Saute garlic approx 30 seconds.
- Add black beans. Combine black beans, chicken and garlic until warmed thoroughly.
- Add tomatoes.
- Once mixture is heated thoroughly, add sweet potatoes, and stir.
- Then add rice. Stir constantly, scraping bottom of pan until mixture is well incorporated. (Tip: May need to use more oil to keep rice from sticking.)
- Add salsa and stir.
- Add chili powder and stir. Serve. Yields approximately 6-8 servings.
Recipe URL:Â http://recipeseo.com/recipe/1T91l
*Shared at Frugal Food Thursday, Recipe Round-Up, and This Week’s Cravings (Mexican Dishes).
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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