Black Bean and Chicken Stew

Last night I tried a vegetarian stew recipe from Martha Stewart. The only trouble was, my family doesn’t really like vegetarian recipes. So instead of doing the whole thing veggie style, I cut the amount of beans in half and added chicken. I also changed up a few things to make the dish more mainstream.

One thing I love about the dish is that it’s very easy to prepare. I think it took me about 45 minutes from start to finish. Here’s my revised recipe:

• 2 cups white instant rice
• 1 medium sweet onion, chopped
• 1 teaspoon minced garlic
• 1 red bell pepper
• 1/2 yellow bell pepper
• 1 can black beans (with juice)
• 1 can (14.5 oz) chicken broth
• 1/2 oregano
• salt and pepper
• olive oil for pan

Prepare instant rice. Set aside. While you’re doing that, heat about a tablespoon of oil in a large frying pan (or saucepan) and add onion, garlic, and bell peppers. Cook until onions become translucent. (About five minutes).

While you’re doing that, heat another tablespoon of olive oil in a separate frying pan. Brown 2-3 chicken breasts. Season with salt and pepper.

Add beans, broth, and oregano to pan with onions. Add 1/2 teaspoon each of salt and pepper. Cook until liquid reduces, about 10 minutes. Combine with rice. When chicken is done, cut up in medium sized cubes and add to rice mixture.

Image: Martha Stewart