Rice and Beans with Lemon Roast Chicken

Towards the end of my pregnancy, I was on bed rest and that meant I watched a lot of daytime television. Every day around my lunch break I would watch The Chew. Still really upset that was canceled; RIP The Chew. They always had fun guests and delicious recipes. One day they had Ina Garten on and she made her skillet lemon chicken and it looked delicious. I remember texting Brian right after watching and telling him we needed to make this. I usually stay away from making whole chickens because of my fear of drying it out but I was feeling adventurous.

Rice and beans don’t have to be with a chicken.

The doctor’s orders were to increase my protein to help me and the baby gain weight. Brian took this suggestion to heart and for that first week straight, all he made for dinner was chicken. So you can imagine my need to find a way to make the chicken feel different. I know I keep saying recipes are easy, but this one really was. You need to have good poultry scissors to butterfly the chicken. The recipe calls for a 4-pound chicken so it’s much easier to butterfly that than a 20-pound turkey. Trust me, I’ve done a turkey twice.

I knew I would make rice to pair with the chicken, but plain rice is too boring. We paired it with this Spanish-inspired rice and beans. I know you are probably thinking how could these two dishes go together, but they work. The chicken flavor is subtle and the rice has a nice punch of flavor. The lemon on the chicken brings it all together and makes for a perfect balance.

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Rice and Beans

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By Lilies and Loafers – Serves: 8

Prep Time: 10 minutes – Cooking Time: 30 minutes – Total Time: 40 minutes

Ingredients

• 1 ½ cups of rice
• 1 small red onion, chopped
• 1 can of Goya Black Bean Soup drained (leave 2 tbsp of liquid)
• 3 gloves of garlic, crushed or minced
• 16 oz. of chicken broth (or vegetable broth)
• ¼ cup of Goya Sofrito Tomato Base
• 2 tbsp of Goya Cilantro cooking base
• 2 tbsp of olive oil
• Salt and black pepper for taste

Instructions

1

On medium heat, heat oil in a medium saucepan.

2

Add onions and let cook for 2-3 minutes.

3

Add rice and let roast until it starts turning golden, about 3-4 minutes.

4

Stir frequently to avoid burning.

5

Add your garlic and let cook for additional 30 seconds.

6

Next add your can of broth, sofritas, cilantro base, drained bean (with about 2 tablespoons of the liquid) and salt/pepper.

7

Combine all ingredients, increase heat to high and bring to a boil.

8

Lower heat to low, cover and let cook for about 20 minutes or until rice is cooked.

Notes

This rice is perfect for almost any dish or to have on its own. You add this to a burrito with sautéed onions and peppers or pair with some fried chicken. My mother knows how to make a flavorful pot of rice, so when she gave me praise for this recipe I knew it was winner. I hope you enjoy and let me know what you pair with it!