Follow the step-by-step guide and learn the one-pot chicken rice and beans recipe. Because this recipe is the best thing that can happen to you while following an anti-inflammatory diet.
One-Pot Chicken Rice and Beans Recipe
Get ready for a meal you’ll want to make over and over again, even when you’re off the anti-inflammatory diet. This recipe has extra-low sodium and also a protein pack.
It is not all, it also has anti-inflammatory properties and extra delicious as well as giving you almost no mess. Dishes while cooking? Who cares! You won’t have such a matter with this meal.
Try the chicken rice and beans recipe, which is literally a gift, and don’t miss our side dish recipe that creates extra flavor with it.
Chicken Rice and Beans (6 Servings)
Net Carb: 25g
Total Fat: 5g
Sodium: 78.5 mg
Chicken (3 breasts, pasture-raised,
Basmati rice (1.5 cups – preferably whole wheat)
Mexican beans (1 cup)
Chicken broth (1.5 cups, low sodium)
Tomato (2 medium, diced)
Onion (1 small, chopped)
Garlic (2 cloves, chopped)
Green pepper (2 medium)
Lime juice (1 lime)
Olive oil (1 tbsp)
Salt and pepper to taste
Recipe – 10min prep / 30min cooking time,
Finely chop the chicken.
Preheat a pot.
Put the chopped chickens in the pot.
After 2 minutes, low the fire.
Close the lid of the pot.
Allow the chickens to release and absorb their water.
Fry the chickens on high heat with very little oil.
Add some salt and pepper.
Fry for a while longer and put the browned chicken in a bowl.
Do not turn off the stove.
Add 1 tbsp of olive oil to the same pot.
Put the chopped onions in the pot, fry them, add the chopped peppers, fry a little more, and finally add the garlic.
After frying them all together, add the washed and dried basmati rice, and fry for a while.
Add chicken broth to the same pot, then add lime juice.
Tip: You can also add lemon juice instead of lime.
Wash and rinse the boiled Mexican beans, and add them as well.
Finally, add the diced tomatoes.
Increase the fire, and close the lid of the pot.
Cook like this until it boils.
After boiling well, reduce the fire and continue cooking on low heat until the rice is cooked.
Make sure the lid of the pot is always closed.
When the rice has absorbed all the water in the pan, add the fried chicken, mix gently, and turn off the fire and the lid of the pan.
Recommendation: Let the cooked chicken rice and beans rest for at least 30 minutes (even better for 1 hour) without opening the lid.
Homemade Tzatziki (With Purslane) – 3 Servings
How about making the chicken rice and beans recipe, which will keep you full for a long time, even healthier? If your answer is yes, just take a bowl of purslane tzatziki with it.
We are assertive that this is different, much healthier, and much more delicious than the Tzatziki you have eaten before. Here is the step-by-step recipe.
Net Carb: 5g
Total Fat: 0g
Greek yogurt (1 cup)
Purslane (0.5 cup)
Mint (10 leaves, fresh)
Cucumber (1 small)
Water (0.3 cup)
Garlic (1 clove)
Recipe – 5min prep time
Wash the purslane leaves thoroughly.
Recommendation: Better still, soak purslane leaves in vinegar water for half an hour. Then rinse with plenty of water. In this way, you will not have to worry about cleaning.
Finely chop the cucumber.
Tip: You can see the cucumbers grated in most recipes. Yes, maybe this sounds like an easier process, but since cucumber is a very juicy vegetable, you can end up with an extra juicy Tzatziki.
Crush the garlic clove.
Wash the mint leaves thoroughly.
Bring a deep bowl.
Put Greek yogurt in it.
Then add purslane, mint leaves, crushed garlic clove, and finely chopped cucumber.
Add some salt and mix well.
Finally, add the water and mix once more.
Recommendation: Add water in moderation so you are not likely to get a very juicy Tzatziki.
You have a very healthy and delicious meal.
If you can’t find fresh mint, you can also add dried mint in Tzatziki, sprinkle chopped scallion on chicken rice and beans when ready, or use chopped steak instead of chicken.
Do best for your taste and share with us in the comments if you have a better idea.