Chicken with Red Rice and Black Beans (Arroz Rojo Con Pollo)
This Mexican classic gets color and heat from smoky chipotle-tomatillo salsa. The recipe was adapted from one by Rick Bayless, a contributing editor to SAVEUR.
Source: We Heart Food
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Credit: We [Heart] Food
FROM THE
RECIPE:
This recipe is based on one in Rick Bayless's Mexican Everydaycookbook and was a nice smoky twist on the usual. What really elevated the dish was a quick homemade chipotle-tomatillo salsa that we spooned on; as our dishes emptied we proceeded to just consume the salsa straight out of the bowl.
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What kind of rice did you use? Any recommendations? AND, this calls for 1 c. rice--is that uncooked, or?
Sounds good--I'm looking forward to trying it.
Of course, it is a bit misleading. That isn't a recipe "based on" Rick Bayless's recipe in Mexican Everyday. It IS that recipe. (Unless you consider using five cloves of garlic instead of four to be taking creative license with the original.)
If would deduct points for plagiarism, but I can't give this delicious recipe (one of my favorite family meals to make) any less than five stars - or maybe 4 stars if you use the canned black beans instead of making your own batch.