Spicy Red Beans and Rice (with chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 bags of boil in bag rice (or 4 cups cooked rice)3 boneless, skinless chicken thighs (or you can use chicken breast or leftover roasted chicken, skin off)2 cans chili beans, one hot, one medium1 1/2 cup salsa (I like Pace Chunky Medium)Weber Kick'n Chicken seasoning2 tsp garlic powder1 tsp dried minced onion1 tsp Louisiana Cajun seasoningLouisiana Hot Sauce (like Frank's) to tasteRed pepper flakes to taste (if you like it HOT!)
Put the chicken (if using uncooked chicken) in a roasting pan and sprinkle with the Kick'n Chicken seasoning. Roast at 375 degrees for about 1/2 hour, till chicken is cooked through and starting to brown.
While the chicken is cooking, prepare the boil in bag rice according to directions. Drain and cut the bags and place rice into a large pot.
Open the chili bean cans and put the beans, sauce and all, into the rice pot. Add salsa, garlic powder, cajun seasoning, and minced onion.
When chicken is done, cut into small pieces and add to the pot. Stir ingredients together over low-medium heat, until hot, about 10 minutes.
Add hot sauce and/or red pepper flakes to taste. Makes six 1 1/2 cup servings (approximately) or eight 1 cup servings. Calorie and nutrition count is for 6 servings.
If you like it as a side dish or if you are a vegetarian, you can leave out the chicken. It's also good using shrimp, or any leftover meat you have. You can also add additional veggies to it by cutting up and adding onion and green, yellow, or red peppers, or even tomatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user SMSLAW.
While the chicken is cooking, prepare the boil in bag rice according to directions. Drain and cut the bags and place rice into a large pot.
Open the chili bean cans and put the beans, sauce and all, into the rice pot. Add salsa, garlic powder, cajun seasoning, and minced onion.
When chicken is done, cut into small pieces and add to the pot. Stir ingredients together over low-medium heat, until hot, about 10 minutes.
Add hot sauce and/or red pepper flakes to taste. Makes six 1 1/2 cup servings (approximately) or eight 1 cup servings. Calorie and nutrition count is for 6 servings.
If you like it as a side dish or if you are a vegetarian, you can leave out the chicken. It's also good using shrimp, or any leftover meat you have. You can also add additional veggies to it by cutting up and adding onion and green, yellow, or red peppers, or even tomatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user SMSLAW.
Nutritional Info Amount Per Serving
- Calories: 304.1
- Total Fat: 3.0 g
- Cholesterol: 28.6 mg
- Sodium: 1,061.9 mg
- Total Carbs: 56.8 g
- Dietary Fiber: 8.8 g
- Protein: 14.7 g
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