February 28, 2008
Cajun Adzuki Beans with Brown Rice and Chicken
Alexis loves beans! Lima, red. black, garbanzo, green...You name it and she loves it! Tuesday on our weekly trip to My Organic Market to get groceries I decided to grab a package of red adzuki beans and give them a try. Alexis saw them on the counter and wanted to make them for dinner Tuesday night, but I told her that we'd have to soak them overnight. So we did just that and yesterday for lunch we had a fresh pot of adzuki beans.
Now while Alexis enjoyed her beans with some brown rice, I wanted to spice things up a little. I was in a spicy mood yesterday (but I guess that's true of most days) so I pulled out Cajun seasoning and a few other elements and this quick and easy rice dish was what I came up with. The spicy goes a long way toward helping you feel full longer and every aspect of the dish is a nice and healthy change from lunch time doldrums. Sometimes it's nice to spice things up in the middle of the day, the added benefit being that you don't want to snack as much as the afternoon wears on. That's always a good thing!
What You'll Need:
Extra virgin olive oil
2 cloves of garlic, minced
1/4 of a large onion, chopped
1/2 a bell pepper, chopped
1-2 tablespoons of cajun seasoning (Note: The seasoning I use is salt free. If you use a version that has salt included then omit the pinch of sea salt below.)
1 tablespoon of chili powder
A pinch of sea salt
Freshly ground black pepper
1 tablespoon of paprika
A pinch of cayenne pepper
1 cup of cooked brown rice
1 cup of cooked adzuki beans
1 boneless skinless chicken breast, cooked and cut into chunks (Note: This is completely optional. You could add in shrimp to mix things up a bit or even just add in mushrooms if you wanted a completely vegetarian option.)
1 cup of water
In a skillet or medium sized pot sauté onion, bell pepper, mushroom and garlic until onion and pepper are tender. Add seasonings and stir well to mix. Add brown rice, adzuki beans and chicken chunks to the veggie mixture and stir to coat. Add water and bring to a quick boil. Reduce heat to simmer and cook until water is gone and has absorbed into the dish. Serve immediately.
This makes two large main course servings or four smaller side dish portions.
Notes: You can make this as spicy (or not spicy) as you like. Simply adjust seasonings to your taste. I was going to add celery to mix as well, but we are out. You could also add in any other veggies that you like.
Posted by Dianne at February 28, 2008 7:26 AM
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Holy cow! I made this, with some slight variations, and it is AMAZING! My girlfriend and friends all loved it! Definitely saving this recipe and making this again.
Changes I made:
Instead of chicken breast I boiled three leg quarters for an hour, then cooled in the freezer for five minutes and removed the bones.
I used the broth from boiling the chicken instead of using water.
I used 3 cups beans, 3 cups rice, 4 cups broth, almost half a bulb of garlic.
I added 2 medium tomatos, chopped, and sauteed them with the veggies.
Posted by: Noel at January 23, 2013 11:03 PM
Glad you liked them. Your additions sound yummy!
Posted by: Dianne at January 31, 2013 11:51 AM