Do you know of a spicy recipe that includes rice, beans and chicken? (if possible, I'd like to use brown rice)

Answer 1

I would do a Jambalaya, and if you wish just use chicken for all the meat, instead of adding the shrimp and sausage. You can also add more or less spice, depending on how hot you want it.

INGREDIENTS
1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter or margarine
1/4 pound fully cooked smoked sausage, cut into 1/2-inch slices
1/2 cup chicken broth
1/2 cup canned diced tomatoes, with juices
1/4 cup chopped green pepper
1 bay leaf
1/8 teaspoon dried thyme
1 dash cayenne pepper
1/4 cup uncooked long grain rice
1/2 cup cubed cooked chicken breast meat
1/4 pound medium shrimp, peeled and deveined
DIRECTIONS
In a skillet, saute onion and garlic in butter until crisp-tender. Add the sausage, broth, tomatoes, green pepper, bay leaf, thyme and cayenne. Bring to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Add chicken and shrimp; cook 5-10 minutes longer or until shrimp turn pink and rice is tender. Discard bay leaf before serving

Answer 2

Fry up some diced chicken in the fry pan with some peppers and onions. Add the beans and cooked rice, and fry until the rice is a little crispy (low to medium heat). Stir in your favorite salsa, and add a little salt and pepper if desired. Serve on top of some lettuce, and top with cheese, if you like.

You can also make fried rice with chicken and egg, and add Chinese hot sauce to give it a kick. Brown rice is no problem.

Answer 3

Simmer the chicken in some broth with some crushed red pepper, then shred it. Add the rice & beans, and some shredded sharp cheddar or cojack cheese. Put a spoonful on a tortilla & roll up, place in baking dish, and pour enchilada sause mixed with hot sauce over top. Sprinkle with more cheese and bake for 30 minutes at 400.

Answer 4

Ingredients:

16 oz. boneless, skinless chicken breast, cooked and in bite size pieces
2 garlic cloves, minced
3/4 c. salsa
15 oz. can black beans, drained
1/2 c. red pepper, chopped
1/2 tsp. cumin
1/4 c. onion, minced
2 tbsp. canned hot chili peppers, minced
2 c. cooked brown rice






Mix together all ingredients, except rice, in a skillet.
Simmer on top of stove for 10 minutes.
Serve over rice.

Answer 5

One 10.75-ounce can chicken broth
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/2 t. red pepper flakes
1/4 teaspoon salt
2 whole chicken breasts, split, skinned and deboned
One 15-ounce can dark kidney beans, drained, reserving juice
1/2 small onion, chopped
1 tablespoon garlic, chopped
1/4 cup green chili peppers
6 cups brown rice, cooked

In a shallow dish, mix chicken broth, lemon juice, cumin, pepper and salt. Remove any visible fat from chicken and place in marinade for thirty minutes in refrigerator.

Meanwhile, put one half of beans in a food processor with pepper flakes, onion, and garlic. Process with knife blade until beans are mashed well.

Put mixture in a sauce pan with whole bean and green chiles. Add enough marinade to reserved bean juice to make 1 cup of liquid; stir into bean mixture.

Heat thoroughly on low heat for about 15 minutes. Drain chicken well.

In a Teflon pan sprayed well with vegetable cooking spray, brown chicken on both sides, add bean mixture, cover and simmer 15 minutes. Serve over rice.

Answer 6

SPICY GUMBO

1 (8 oz.) can whole kernel corn
1 (8 oz.) can green lima beans
1 (14 oz.) can stewed tomatoes (no salt)
2 half chicken breast boiled, boned & cut into cubes
1 c. sliced fresh or frozen okra
1 c. green pepper strips
2 cloves garlic, minced
1/8-1/4 tsp. each: allspice, cayenne & black pepper
6 oz. med. shrimp (shelled & deveined)
3 c. hot cooked rice

Drain corn and beans, reserving liquid in large heavy pan. Add tomatoes, okra, seasonings, chicken and green peppers. Bring to a boil. Reduce heat to medium. Cook 6-8 minutes until thickened. Stir in corn and beans. Heat thoroughly. Just before serving stir in shrimp. Cook until done. Serve over rice. Serves 4.


CHICKEN AND BEAN ENCHILADAS

1/2-1 lb. cooked chicken
1 med. onion, chopped
1 c. Monterey Jack or Muenster cheese, grated (divided)
1 (19 oz.) can red kidney beans, drained, rinsed and lightly mashed
1 c. frozen corn
1 (10 oz.) can enchilada sauce
1/2 c. water
Flour tortillas
rice
Cornbread

Cut chicken into cubes and combine with onion, 1/2 cup cheese, beans, corn. In skillet, heat enchilada sauce and water. Add tortillas one at a time to coat. Fill and roll with chicken mixture and put in baking dish. Pour over remaining sauce. Sprinkle with 1/2 cup of cheese. Cover with foil.
Bake in preheated 350 degree oven for 15 minutes; remove foil and bake additional 5-10 minutes. Serve with rice and corn bread.

Answer 7

here are some recipes for "chick, rice and beans":
http://search.yahoo.com/search?p=chicken%2C+rice+and+beans+recipe&fr=ush-ans

here are some recipes for paella (classic spanish chicken and rice):
http://search.yahoo.com/search?p=paella+recipe&fr=ush-ans
adding beans to paella is not a problem; you can spice it up with hot peppers and/or hot sausages.