Chicken and Shrimp Black Beans and RiceBy · Jan 30 2012 · Comments
I am definitely one to use the good old packaged black beans and rice and add chicken and shrimp rather than opting for the homemade version. There is certainly no shame in that. This time, however, I splurged for homemade for no other reason than I didn’t have a box of the pre-packaged mix in my pantry. I have to believe this version is quite a bit better!
- 4 pieces thick cut bacon, diced
- 1 LB chicken breasts
- 1 LB large shrimp, deveined and shelled
- 1 cup canned tomato sauce
- 1 12 ounce can black beans, drained and cleaned
- 2 tablespoons cilantro
- 1 cup diced Capari tomatoes
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 2 cups cooked brown rice
- ¼ cup freshly grated parmesan cheese
- 1 tablespoons butter (optional)
Pre-heat oven to 375°.
Trim fat off chicken and place in a non-stick baking dish. Cook the chicken for 15 minutes or until cooked though the center. Remove chicken from the oven and cool either at room temperature or in the refrigerator. Once cool enough to handle, shred the chicken with two forks and set aside.
Heat a large stockpot over medium-high heat. Add the bacon and cook until browned. Drain the bacon fat from the pan. Add the shrimp to the pan and continue to cook on medium-high until the shrimp turns a bright orange color. Stir in the shredded chicken, tomato sauce, black beans, tomatoes, paprika, salt and cilantro. Reduce heat to low and cook for 10 minutes. Fold in the rice, cheese and butter and continue to cook on low until the cheese is fully melted. Remove from the heat and serve.