Last week I shared my recipe for Mexican Chicken Salad, which called for a half of a rotisserie chicken from the grocery store. Today I am going to share the meal I usually cook the next day, where I use the other half of the chicken. (Two meals in one!) I make a cucumber and tomato salad to go with it.
1 family size pack Vigo yellow rice
5 tablespoons olive oil
2 cans black beans
I packet Sazon Goya seasoning
1-2 tablespoons chili powder
1-2 tablespoons cumin
2-3 tablespoons lime juice
Cucumber Tomato salad:
2-3 tablespoons olive oil
2-3 tablespoons balsamic vinegar
In large pot bring 5 cups of water to boil.
Add 5 tablespoons olive oil to water and add rice. Stir for one minute.
Reduce heat, shred the remaining half of chicken and add to pot with rice, stir.
Cover pot and simmer for 25 minutes.
Drain one can of black beans and place in smaller pot.
Add second can of black beans undrained.
Add Sazon packet.
Add chili powder, cumin and lime juice to taste.
Cook over medium heat about 10 minutes, bringing to a light boil.
Chop cilantro (I usually use about half a bushel) and add. Cook for another two minutes.
Cucumber tomato salad:
Peel and chop cucumbers.
Add olive oil and vinegar (you can add more or less depending on how you like it).
Cover and chill in fridge for 30 min.
Serve rice and chicken topped with beans. Garnish with cheese as desired. Serve with cucumber and tomato salad!
And that’s it. Another easy and filling dinner that my family loves! To see other recipes, click here: