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Chicken, Black Bean & Rice Skillet

Inspired by the flavours of Morocco, this delicious, quick & easy skillet dinner is the answer to your weeknight dinner dilemma!
Course Dinner & Main Course
Key Ingredient Beans
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 481

Ingredients

Spice Mix

  • 1 Tbsp (15 mL) smoked paprika
  • 1 tsp (5 mL) turmeric powder
  • 1 tsp (5 mL) garlic powder
  • 1/2 tsp (2 mL) ground ginger
  • 1/2 tsp (2 mL) cumin
  • 1/2 tsp (2 mL) salt

Skillet

  • 2 lb (900 g) boneless, skinless chicken thighs
  • 2 tsp (10 mL) oil
  • 1 lemon, sliced
  • 1 large shallot, finely diced
  • 2 large cloves garlic, minced
  • 3/4 cup (175 mL) dry rice
  • 1 can (28 oz/796 mL) diced tomatoes (see notes)
  • 2 cups (500 mL) chicken or vegetable broth (see notes)
  • salt & pepper, to taste
  • 3 cups (750 mL) fresh baby spinach
  • 2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
  • 1/2 cup (125 mL) raisins
  • 1/3 cup (75 mL) sliced almonds

Toppings

  • 1/4 cup (60 mL) sliced green olives
  • 1/4 cup (60 mL) chopped fresh parsley

Instructions

  • Combine smoked paprika, cumin, turmeric, garlic powder, ginger and salt. Rub chicken thighs in the spice mixture on both sides.
  • Heat a large skillet with a lid over high heat. Add oil and swirl to coat the bottom. Place lemon slices in the pan in a single layer and cook for 2-3 minutes before flipping and cooking for another 2-3 minutes, or until golden and caramelized. Remove from skillet to a plate and set aside.
  • Place chicken in the skillet and cook, undisturbed, for 4-5 minutes. Flip and sear for another 2-3 minutes, before adding shallots and garlic to the skillet. Cook until softened, about 2 minutes.
  • Stir in rice. Cook for 2-3 minutes, until rice is slightly toasted.
  • Add diced tomatoes and broth. Bring mixture to a boil, then reduce heat to low. Cover and simmer until rice absorbs most of the liquid, about 15-20 minutes. 
  • Add spinach, beans and raisins to the skillet, stir, and cover again for 1-2 minutes, or until the spinach is wilted. Remove from heat and stir in almonds.
  • Top with olives, fresh parsley, and lemon slices.

Notes

  • We used reduced sodium tomatoes and broth to calculate the sodium content of this recipe. If you use regular broth and canned tomatoes, taste the dish first before seasoning with salt.
  • A 19 oz (540 mL) can of black beans, drained and rinsed yields 2 cups (500 mL) cooked beans. Want to cook dry beans? Check out this link to our website for more info!

Nutrition

Serving Size: 0.166666666667of recipe | Calories: 481 | Total Fat: 13.5g | Saturated Fat: 2g | Carbohydrate: 53g | Fibre: 9g | Sugars: 14g | Protein: 39g | Cholesterol: 132mg | Sodium: 636mg | Potassium: 1239mg | Iron: 5mg