We love when a hearty and savory meal comes together so easily.
We decided to jazz up our usual weeknight chicken and rice skillet with a slightly spicy curry flavor, and it had the whole house raving for the rest of the evening! Zesty lemon juice and curry powder give the tender chicken breasts their delicious flavor.
Crisp bell peppers and black beans take ordinary rice to the next level. The combination turns basic chicken and rice into something extraordinary. It’s way better than takeout and just as convenient…we whipped it up in just 30 minutes! We’re definitely adding this flavorful curried chicken recipe to our list of go-to meals for busy weeknights.
Curried Chicken And Rice
- 2 pounds boneless chicken breasts, sliced
- 2 cups white rice, uncooked
- 1 (15 oz.) ounce can black beans, rinsed and drained
- 1/2 small yellow onion, chopped
- 1/2 medium red bell pepper, diced
- 1/2 medium green bell pepper, diced
- 3 tablespoons canola oil, divided
- 1 teaspoon curry powder
- 1/2 teaspoon paprika
- 2 tablespoons lemon juice
- 3 cups water, plus 2 tablespoons
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 3 tablespoons fresh cilantro, chopped (optional)
- Rinse rice in cold water. Transfer to bowl and fill with fresh water to soak. Set aside.
- Heat 2 tablespoons cooking oil in large, heavy pot over medium-high heat. Sauté chicken pieces until just browned. Sprinkle with paprika and curry powder. Add lemon juice and stir to coat. Add 2 tablespoons water as needed to prevent burning.
- Simmer chicken 3-5 minutes. Use a slotted spoon to transfer to plate. Set aside.
- Add 1 tablespoon cooking oil to sauté peppers and onions, 5 minutes. Season with cumin and cayenne pepper. Stir to incorporate. Continue cooking 5 to 7 minutes until veggies are tender.
- Drain rice and add to pot. Add 3 cups water. Bring to a boil. Reduce heat to low. Add chicken and black beans. Cover and simmer 10-12 minutes until water is absorbed and rice is fully cooked.
- Stir to combine ingredients before serving. Sprinkle with cilantro if desired.
Recipe adapted from Chef de Home