Rice and Beans, Italian style


CIMG3083I love beans and rice based dishes because they are so filling and because both are so bland, you can really dress them up with any variety of flavours and not have a competition.  With this recipe we actually are overly seasoning the chicken breasts and not really putting much in the way of seasoning into the beans and rice itself.  With warm pita breads, this is a great meal on a cold day.  I use a crockpot for the beans and rice, but you can use a heavy pot over low heat.


1 cup white beans, uncooked

1 cup rice

1 can canned tomatoes, not drained

3  3oz chicken breasts

2 Tablespoons ground oregano

2 Tablespoons ground thyme

2 Tablespoons ground basil

2 Tablespoons fresh Italian parsley, minced

1 teaspoon fresh ground black pepper

1/2 cup grated Romano cheese

2 Tablespoons extra virgin olive oil

  • Heat oven to 200 degrees F.
  • Pour olive oil into glass baking dish and arrange chicken breasts in dish.
  • In a small mixing bowl, add oregano, thyme, basil, parsley and pepper.  Blend well with fork.
  • Cover chicken breasts with one half of seasoning mixture.  Set remainder aside.
  • Cover baking dish tightly with aluminum foil and place in oven for thirty minutes.
  • Prepare beans, rinsing first then picking pitted ones out.
  • In pot, add beans, tomatoes and 1 cup water.  Allow to cook over low heat until beans are tender.
  • Add rice and 1 cup water.
  • Remove chicken from oven, turn over and apply remaining seasoning to other sides.
  • Cover dish again and return to oven for another thirty minutes.
  • Chop cooked chicken breasts into bite size chunks and add to rice and bean mixture.
  • Stir well and add cheese.
  • Serve warm.



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