A Bit Of Mexican


This dish started out as black beans and cilantro-lime rice and turned into my version of a chipotle bowl. Because it can be topped so many ways, this is certainly a dish I can repurpose many ways this week. The black beans in this dish can be either dried or canned. If you do make them dried, you will need 16 oz of dried beans, 8 cups of water, the same amount of peppers and double the remaining ingredients. I would also recommend making them on Saturday or the night before the beans will be used. I love Mexican-themed food and this is an easy one to make to please any crowd. Below are the ingredients for the chicken, beans and rice with the toppings I used. You can always add cheese, lettuce or any rich greens and green onion if preferred. Check out the recipe and share your thoughts!

Serves 4

Black beans ingredients:
1/2 cup cooked black beans per bowl
2 seeded and diced Serrano peppers
1 seeded and diced jalepeno pepper
1 tbsp. cumin
1 tbsp. sea salt
1 tsp. coarse black pepper
1 cup of water

Rice ingredients:
1 cup of rice 1/2 cup per bowl
1 tbsp. fresh cilantro
1 2/3 cup of water
1 juiced lime (about 1/8 cup)

Chicken ingredients:
4 to 6 chicken thighs (approx. 1 per bowl depending on size)
1 tbsp. coconut oil
1 cup sliced sweet peppers
1 cup sliced yellow onion
1/2 cup of water

1/2 cup diced tomato
2 tbsp. salsa per bowl
1/4 cup diced tomato per bowl
1/2 tbsp. sour cream per bowl
1/2 tbsp. sea salt
1/2 tbsp. coarse black pepper
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. cayenne
1 tsp. smoked paprika (optional)
2-3 slices of avocado dressed with lime

1. In a small pot, rinse rice. You will need 1 1/2 cups of liquid so with the lime juice, add the remaining amount of water. Bring to a boil, then top and reduce to low heat for 20 minutes.
2. If cooking canner black beans, rinse and add to a medium-sized pot. With gloved hands, slice and dice the jalepeno and Serrano peppers. Add seasonings and simmer over low heat.
3. Add coconut oil over medium heat to a medium-sized skillet. While the oil heats, rinse chicken and add half of the seasoning. Add to pan and sear for 3 minutes.
4. While chicken cooks, rinse and slice sweet peppers and slice onion. Add the the remaining seasoning to the chicken and flip to cook on the other side for 3 minutes.
5. Add peppers and onions and 1/2 cup of water and move chicken on top of vegetables. Let cook for 8-12 minutes.
6. Turn off heat and add rice, then beans, chicken and vegetables and toppings preferred.

A Bit Of Alteration



While red beans and rice are a more popular go-to meal, sometimes it’s good to change things up. Field peas, like red beans, are a great source of fiber and other nutrients and make a great option for a change or an inexpensive bean meal during the week. I added oven fried chicken with a Shake n’ Bake since red beans are often eaten with fried chicken in the south. You can always add fresh herbs and spices to the mix to make it your own. This is the meal that is great to have going while your doing other things around the house as it is no fuss. I hope you give it a try.
Field Peas and oven fried chicken

1 lb dry field peas
1 lb smoked sausage
8 oz fresh or frozen green beans
10 cups of water
2 cups chopped onion
2 tsp. cayenne pepper
1 tbsp. sea salt
1 tbsp. onion powder
1 tbsp. garlic powder

1 cup of Rice
2 cups of water
Oven fried chicken
2 drumsticks
2 wings
1 pack of shake n bake (box comes with 2)
2 tsp. fresh rosemary
1/2 tsp. cayenne pepper
1 tsp. coarse black pepper

1. Empty peas into a bowl and rinse under cool water. Remove any debris.
2. Put a large pot on the stove over medium heat. While the pot heats, peel and chop a large onion and add it to the pot.
3. Once the onions began to sizzle, strain peas and add them to the pot.
4. Add the water and seasonings, cover and bring to a boil. Stir the pot then cover and reduce heat to medium-low.
5. Let cook for an hour. Within the last 10 minutes of the cooking, preheat the oven to the temp on the shake and bake box. Add seasoning and herbs to shake and bake mix in the included bag and coat chicken one piece at a time before placing on a foil-lined sheet pan.
6. Place chicken in the oven and add green beans to the pot and let both cook for 20 minutes.
7. Rinse and cook a cup of rice in two cups of water. Bring to a boil then reduce to low heat and cover.
8. When the timer goes off, turn off the heat from the stove, remove chicken from the oven, plate and enjoy.