Every family needs a few go-to recipes that are quick, easy and that everyone loves (in other words, that the kids will eat without complaint). For my family one of our top go-to recipes is Yellow Rice and Chicken.
This is also one of those meals that makes great leftovers. In fact, when we know there will be a very busy night during the week we often make a double batch earlier in the week so we can just serve leftovers later. It is just as good reheated in the microwave, and the girls never complain. Score!
Another plus for cooking with cans — cans are 100% recyclable! They are also the most recycled containers in America today, keeping metal out of landfills and saving significant energy. Of course, you can always craft with cans too, which is even more fun.
I hope your family enjoys this easy-to-make meal as much as mine! For more can-inspired meals check out Cans Get You Cooking.
Yellow Rice And Chicken With Black Beans And Peas
- 1 can of peas
- 1 can of black beans
- 1 10 oz bag of yellow rice
- 1 lb chicken breast
- 1/2 jar of green olives (13 oz jar)
- Chef Paul’s Poultry Magic seasoning
- Olive oil
- Avocado (optional)
- Parmesan cheese (optional)
Cut chicken to bite-size pieces.
Add a small amount of olive oil to pan on medium heat and cook chicken with your favorite seasoning.
Set aside chicken once fully cooked.
Add 2 ½ cups of water along with 2 tbsp of olive oil and bring to a boil.
Once water is boiling, add rice, peas and green olives.
Stir together and bring back to a boil.
Cover with a tight-fitting lid and turn down the heat to low for approximately 23 minutes.
While rice is cooking, bring black beans to a simmer in a small pot
Once rice has cooked, stir in chicken.
When serving, top rice and chicken with black beans. Sprinkle with parmesan cheese and top with avocado slices (optional).