Chicken Breast with Cumin Rice and Black Beans

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Chicken Breast with Cumin Rice and Black BeansI can combine chicken and rice in endless ways. All you need is little innovation and some free time. The following recipe includes spicy grilled chicken breasts with black beans and seasoned cumin rice. It's a complete meal and is perfect both for lunch and dinner. You can mix both red beans and soybeans for a colorful texture. My family members prefer to squeeze fresh lime juice on top of chicken breasts before it reaches their mouth. I've used plain cumin rice as they compliment grilled chicken breasts very well. If you do not have an open grill, you can also opt for a roasted version. You can also mix some green vegetables to the rice to make it more colorful, nutritious and tasty.

Chicken Breast with Cumin Rice and Black BeansChicken Breast with Cumin Rice
Chicken Breast with Cumin Rice and Black Beans

Fulfilling chicken breast with fried rice

Try this unique combination of cumin fried rice, flavorful chicken breasts and protein packed black beans which makes a complete meal for the whole day.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 6

  • 6 to 8 chicken breasts
  • 2 cups rice
  • 1/2 cup black beans
  • 1 tsp cumin seeds
  • 2 tsp mustard paste
  • 1/4 tsp paprika powder
  • 1/4 tsp black pepper powder
  • 1 tsp dried oregano
  • 1 green chili (finely chopped)
  • 2 tsp raw mango paste
  • 6 tsp olive oil
  • salt to taste


  1. Soak black beans overnight in salted lukewarm water.
  2. Pierce chicken breast pieces with a fork and apply raw mango paste on them.
  3. Keep them aside as it is for at least an hour. This will give them a natural tangy flavor.
  4. Heat one tsp olive oil in a deep frying pan.
  5. Add cumin seeds and saute for about a minute.
  6. Add rice, salt and 3 glasses of water.
  7. Simmer on a low flame for about 15 minutes with a closed lid.
  8. Heat 2 tsp olive oil in a shallow frying pan.
  9. Add mustard paste and saute for about 1 minute.
  10. Add chopped green chili, soaked black beans and salt.
  11. Saute for two more minutes and add 1/4 cup of water.
  12. Simmer for 10 minutes till the water is reduced. Keep aside.
  13. Sprinkle paprika powder, black pepper powder, oregano and salt on both sides of the tangy mango paste soaked chicken pieces.
  14. Brush them well with olive oil and grill on a charcoal grill from both sides.
  15. Apply more oil, if required, and grill till they are light brown.
  16. Arrange cumin rice on a large serving plate.
  17. Place a layer a seasoned black beans.
  18. Top with spicy grilled chicken breast pieces.
  19. Garnish with avocado and tortilla chips and serve hot.


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