Ingredients
- 2 to 3 tablespoons butter
- 3 large cloves garlic, minced
- 1 medium red onion, diced
- 1 large celery rib, diced
- 1/2 green bell pepper (small diced)
- 1/2 red bell pepper (small diced)
- 1 jalapeno pepper (seeds removed and minced)
- 1 can (14 to 16 ounce) red kidney beans, drained (or use more if you want)
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Hot sauce, to taste
- 2 1/2 cups chicken broth
- 8 ounces dry rice (1 cup dry white rice)
- 1 tablespoon butter
How to Make
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Step 1: Heat olive oil over medium-high heat in a large skillet. Add in garlic, red onion, celery, bell peppers and jalapeno pepper, saute until tender, about 5 minutes. Add in kidney beans, onion powder, salt, pepper, and hot sauce, stirring until heated through, about 5 minutes.
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Step 2: In a saucepan, Bring the chicken to a boil. Stir in rice and 1 tablespoon of butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
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Step 3: Add the cooked rice into bean mixture mixing gently together. Serve.
We hope you enjoy this recipe!
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