“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame

Home | About Us | About Carina | About Phoenix | 2008 BC Cruise | 2009 BC Cruise | Recipes
Dinner/Lunch Recipes | Bread Recipes | Breakfast Recipes | Side Dish Recipes | Dessert Recipes

Dinner Recipes

• 1 cup uncooked brown rice
• 1 15-oz can no-salt-added black beans, with liquid
• 1 14.5-oz can no-salt-added diced tomatoes, with liquid
• 12 oz. salsa (I use Muir Glen organic medium Chipotle salsa)
• 1/2 cup corn kernels
• 1/2 cup chopped fresh cilantro
• 2 cooked chicken breasts, cubed

1. Cook the rice in a large saucepan, using either water or chicken broth.
2. Fluff the rice when it is cooked, and add the black beans, tomatoes, salsa, corn kernels, cilantro, and chicken to the same saucepan.
3. Cook over medium-low heat until hot.
4. Serve.

Makes 6-8 servings.
Source: My own creation.
Comments: This is an easy-to-fix, one-pot meal. I created this recipe to use up some cooked chicken breasts, using whatever ingredients we had onboard. It resulted in a tasty bean/rice dish that we really like. I’ve also made it using cut-up chicken sausage in place of the chicken breasts. The leftovers are easily reheated and still taste good, so this feeds us for several days. Served with bread, this is a hearty and good-tasting meal that is also good to take to a potluck.

Chicken with Black Beans & Rice