Moroccan Rice and Beans with Chicken

Ingredients:

  • 2 tablespoons Organic Avocado Oil
  • 5 – 6 Chicken Tenderloins – cut in bite sized pieces.
  • 1/2 cup long grain White Rice
  • 1 cup Chicken Broth
  • 3 Cloves Garlic – minced
  • 1 small Onion – diced
  • 1/2 teaspoon Ras el hanout
  • 1/4 teaspoon Turkish Oregano
  • 1 – 15 ounce can Black Beans
  • 1 tablespoon Soy Sauce
  • 1 – 14.5 ounce can Diced Tomatoes (with juice)
  • 1 tablespoon Shredded Parmesan Cheese

Directions:

  1. Over medium/high heat, place Oil, Onions, Garlic, and Chicken in a 3 quart Sauté pan.
  2. Thoroughly cook and brown the Chicken.
  3. Add the Rice, Ras El Hanout, Oregano, and Soy Sauce, then continue stirring over Medium heat for 3-5 minutes.
  4. Add the Tomatoes, Chicken Broth, and Beans
  5. Cover and simmer on low until the rice is soft, (15 – 20 minutes)
  6. Sprinkle the Parmesan Cheese over the mixture.
  7. Cover and let rest for 10 minutes before serving.

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