Chicken Picadillo

2 cups chicken stock
1 cup brown rice
1 can black beans

1 tbsp olive oil
1 cup onion, diced
1 cup chicken
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp cinnamon
3 garlic cloves, minced
1 cup salsa
4 oz raisins
slivered almonds

Bring chicken stock to a boil and add the brown rice. Reduce the heat to medium and cook for 30 min until rice is tender. Stir in can of black beans.

Heat olive oil and onion on medium-high heat in a large skillet and cook for 3 min. Add ingredients of chicken through garlic and cook for 5 min. Add salsa and raisins and cook for 2 min.

Plate with 1/2 cup black beans & rice and 1/2 cup chicken picadillo. Top with almonds and cilantro to taste.

~Yields 4 servings.

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