This hearty, one-pot meal is perfect for busy weeknights when you don’t have a lot of time for cooking and dishes but don’t want to compromise on taste or quality. With much less chopping and fewer steps than my other go-to rice-based meals like jambalaya, arroz con pollo, or Cuban black beans and rice, this recipe packs just as much flavor. It also makes for great leftovers the next day so you may want to make extra to pack for lunch later in the week.
If you don’t have creole seasoning hanging around the pantry, make your own by combining the following:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1.5 tablespoon black pepper
1.5 tablespoon dried oregano
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon dried thyme
Transfer the leftovers to a jar and, bam, now you have creole seasoning hanging around the pantry for next time!
Leave out the chicken and swap vegetable broth to make this vegetarian or leave out the beans for a quick paleo meal.
Ingredients
- olive oil spray (I use my misto)
- 1 lb boneless, skinless chicken breast, 1" dice
- 2 tbs creole seasoning, more or less to taste, divided
- salt and freshly ground black pepper, to taste
- 1 medium onion, diced
- 1 ½ c rice
- 4 cloves garlic, minced
- 2 ½ c chicken broth
- 1 (15 oz.) can black beans, drained and rinsed
- 1/4 c green onions, sliced
- 2 tbs cilantro, chopped
- salsa, sour cream, or avocado, for serving (optional)
- Creole Seasoning
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1.5 tablespoon black pepper
- 1.5 tablespoon dried oregano
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
Instructions
Spray a large skillet or braiser with olive oil and heat over medium heat. Season cubed chicken with 1/2 tbs of creole seasoning. Add chicken to the skillet and saute until browned, about 3-4 minutes. Remove to a plate.
Spray with additional oil, if needed, and add onion and rice. Saute until onion is translucent and rice becomes opaque, about 5 minutes. Add the garlic and remaining creole seasoning. Saute for one minute, until fragrant, and then add broth. Bring mixture to a boil and adjust seasoning to taste. Cook, covered, for 10 minutes.
Stir in chicken and beans. Reduce heat to low and cook, covered, until rice is tender and chicken is cooked through, about 10 minutes.
Remove from heat and sprinkle with green onions and cilantro. Let stand, covered, for 5 minutes. Fluff with a fork and serve with salsa, sour cream, or cubed avocado.
Nutritional Information
Calories 530
Total Fat 6.3g
Saturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 73mg
Sodium 2170mg
Potassium 700mg
Total Carbohydrates 76.7g
Dietary Fiber 7.8g
Sugars 2.7g
Protein 38.8g
Weight Watchers Points: 10
PointsPlus: 13
This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!
The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.
I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/
This one pot wonder is definitely calling my name. I have so little time to cook when I get home from work that I need more meals like this in my arsenal. Thanks for the recipe!