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Spicy Chicken & Black Bean Stew with Cilantro Lime Rice


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Rate this recipe 4.6/5 (7 Votes)


  • For the Stew
  • 2 Tablespoons Canola Oil
  • 1 Medium Onion
  • 1 Stalk Celery
  • 5 Cloves Garlic
  • 1 Green Bell Pepper
  • 1 Jalapeno Pepper
  • 1 Rotisserie Chicken
  • 2 Cans Black Beans
  • 2 Cups Chicken Broth
  • 1 Tablespoon Hot Sauce
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 1 Bay Leaf
  • Fresh Ground Nutmeg
  • Salt & Pepper to taste
  • For the Rice
  • 2 Cups Rice
  • 1 Cup Chicken Broth
  • 3 Cups Water
  • 1/2 Tablespoon Salt
  • 1/4 Cup Chopped Fresh Cilantro (and more for garnish)
  • 2 Limes
  • 1 Tablespoon Extra Virgin Olive Oil
  • Optional Garnish: Sour Cream


Preparation time 20mins
Cooking time 80mins


Step 1

For the stew
Chop Onion, Celery, Garlic, Bell Pepper (ribs and seeds removed), Jalapeno Pepper (seeds removed)
Heat Canola oil in 6 Quart Dutch Oven on stove top
Cook Onion and Celery over medium heat until tender (about 6 minutes)
Add Garlic, Bell Pepper and Jalapeno and Saute (3 or 4 minutes)
Remove meat from Rotisserie Chicken and dice into cubes and add to pot
Rinse Black Beans and add to pot
Add Chicken broth and spices, Stir and place dutch oven with lid on in a 350 degree oven. Cook 1 hour
For the Rice
Combine Rice, Broth, Water and Salt in a sauce pan. Bring to boil and reduce heat to medium low. Cook covered for 12 to 14 minutes or until liquid has evaporated completely.
Chop Cilantro and add to cooked rice along with the juice of 2 limes and olive oil
Plate 1 Cup of Stew with 1/2 Cup of rice
Garnish with more cilantro and sour cream if desire


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