Belizean Red Beans and Rice with Chicken

local_grocery_store Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 can canned red kidney beans, drained and rinsed
• 2 cups chicken broth
• 1 tsp dried thyme
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup white rice
• 2 cups water

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. 2.Add the onion, bell pepper, and garlic to the pot and sauté until softened, about 5 minutes.
3. 3.Stir in the kidney beans, chicken broth, thyme, paprika, cayenne pepper, salt, and black pepper. Bring to a simmer and cook for 30 minutes, stirring occasionally.
4. 4.Meanwhile, combine the rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
5. 5.Serve the chicken and beans over the rice and enjoy!

lightbulb_outline Tips

• chevron_rightFor extra flavor, try using homemade chicken broth instead of store-bought.
• chevron_rightIf you like your food spicy, feel free to add more cayenne pepper to the dish.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.