Weekly Meal Prep #3: Spanish Rice & Beans with Chicken
Week 3 of the Meal Prep Series is finally here and couldn’t be better than this Spanish Rice & Beans with Chicken recipe. Remember when I said I was going to post a new meal prep recipe every week? No shame here; my goal in writing this series is to provide the highest quality recipes I can and if that means taking a few weeks to perfect things I am happy to do that. I hope no one out there minds but if you’re going to be eating these for several days in a row they have to be delicious!
The Instant Pot
If you follow salimaskitchen on Instagram you know I’ve been borderline obsessed with my newest kitchen toy, the Instant Pot. While I don’t have an ACTUAL Instant Pot, I was gifted a beautiful pressure cooker/all purpose cooking gadget that does all of the things that the Instant Pot does. Chances are, you have something similar in your kitchen. You may have a pressure cooker, crock pot or maybe just a big pot with a lid? All of these will work. You will just have to play around with the cooking time a bit.
Another tool you might find useful in meal prepping are these divided glassware containers I use:
If you click the image above it will take you directly to them on Amazon.
Before We Get Started…
Click on the Allergen Icons below to find more allergy friendly recipes like this one!
This recipe does not contain the following allergens:
Time to Meal Prep!
For the Rice & Chicken:
- 2 cups white rice
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 cups salsa of choice
- 1 can black beans
- 2 cups water
- 3 tablespoons olive oil
- 6 chicken thighs
- 2 tbsp salt
- 2 tbsp black pepper
- 1 tsp cumin
- 1 tsp cayenne
- 1 cup cilantro
- 1 anchovy (optional)
- 5 cloves garlic
- 2 limes
- 1 cup olive oil
- 1/4 cup water
- In your instant pot, add the olive oil, diced onions and bell peppers. Turn instant pot on to Sauté mode and cook until onions are translucent. Add salsa, rice and water and mix well. Season chicken with salt, pepper, cumin and cayenne and lay over the rice and salsa mix. Close your instant pot and cook on high pressure for 15 minutes or until chicken is cooked through.
- While the instant pot is working its magic, add all ingredients for the cilantro sauce to a large bowl and blend with an immersion blender.
- Release pressure from the instant pot and add black beans. Mix well. Place rice & chicken mix into glassware and top with cilantro sauce.
Divide the recipe in half to make a dinner for 3-4 people.
Check out more of the weekly Meal Prep Series below: