I thought I’d keep things rolling with the Cinco de Mayo inspired dishes with a bowl of super healthy goodness. The black bean rice is loaded with flavor from the onion, garlic, jalapeño, and cilantro. Actually, it’s excellent served totally on its own (or as a side dish)… but I tend to like “bowls” with all kinds of different ingredients, so I added a few other yummies like avocado, tomato, and chicken.
Although my photography has slightly improved in the last 2 months, I can’t wait until my skills are even better. I felt like I wasn’t able to capture exactly how delicious this meal was.
So you’ll just have to take my word for it on this one!
- For the Rice:
- ½ cup long grain brown rice
- 2 tbsp extra-virgin olive oil
- ½ yellow onion, diced small
- ½ jalapeño, minced
- 1-2 cloves garlic, minced
- ½ can black beans, rinsed and drained
- ¼ cup cilantro, chopped
- Remaining Ingredients:
- 2 small boneless skinless chicken breasts
- cumin
- granulated garlic
- onion powder
- salt
- freshly cracked black pepper
- olive oil cooking spray
- ½ ripe avocado, diced
- 1 pint cherry tomatoes, cut in half, lengthwise
- 2 lime wedges, for serving
- Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain.
- While rice is cooking, heat a large non-stick skillet over medium heat. Lightly season both sides of each chicken breast with cumin, granulated garlic, onion powder, salt, and pepper. Coat inside of pan with cooking spray and cook chicken about 3 minutes on each side, or until no longer pink in the center. Remove to a plate and cover with foil.
- In the same skillet (on medium heat) add 2 tablespoons of extra-virgin olive oil. Add onion and jalapeño; cook for 1-2 minutes, or until onions are soft. Add garlic and cook for 30 seconds. Add beans and cook for 1 minute, or until heated through. Mix the onion and bean mixture with the cooked/drained rice and cilantro. Divide mixture evenly among 2 bowls.
- Cut chicken into 1-inch cubes. In each bowl add half of the chicken, half of the avocado, half of the tomatoes, and 1 lime wedge. Squeeze lime wedge over each rice bowl.
Speaking of avocados…Bill told me that he read somewhere to keep the pit in the leftover avocado and wrap it in plastic wrap to keep it from turning brown. It seems that the message here is to keep oxygen away from it.
Rachael xox0
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These look beautiful and delicious! Brilliant photos!
Oh thank you so much, Emily…that means a lot to me!! Love your site, btw!
WOW, the colors are stunning!
Thanks Diana… it’s such a bounty of colors, which means super healthy!
Just wanted to say that I enjoy reading your blog and enjoy making the recipes you post! Looking forward to more yumminess!
Michelle, you’re my new bff! Thanks so much for the compliment… you made my day!
This recipe looks delish and I can’t wait to try it! In regard to avocados…keep the pit in, and use plastic wrap over it. Press the plastic wrap against the flesh of the avocado to, as you mentioned, keep oxygen away from it. It will still turn a little brown, but nothing like it does without doing this. You can easily scrape away a thin layer off the top, and the rest of the avocado underneath is still in perfect condition!
Thanks, Julie! Yeah, I’ve tried that with the avocado and it is insanely better than doing nothing for sure!!
i want to make this one and i don’t even cook! i’m coming over for dinner the next time you make this!
Lol! Sounds good!
Do you know the nutritional facts per serving for this dish? It looks awesome!
Thanks Apelila! It looks like it’s got about 650 calories per serving, and I’ve added all of the other nutrition facts in the recipe if you want to check them out!