Cuban-style Rice Bowl

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 2 HOURS GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

1 12–ounce pack­age black

beans, rinsed 10 cups wa­ter, di­vided 1 cup green bell pep­per,

finely chopped 1 cup sweet yel­low onion,

finely chopped ¼ cup bur­gundy cook­ing wine ¼ cup ham, finely diced 2 bay leaves 2 gar­lic cloves, finely minced 2 ta­ble­spoons olive oil 1 tea­spoon gran­u­lated sugar

For the salad: 4 bone­less skin­less chicken breasts 1 ta­ble­spoon olive oil ¼ tea­spoon dried oregano ¼ tea­spoon gar­lic pow­der ¼ tea­spoon salt ⅛ tea­spoon ground black pep­per 2 ro­maine hearts, chopped ¼ cup Parme­san cheese,

plus more if de­sired Gluten-free Cae­sar salad dress­ing

1. Pre­heat oven to 400 de­grees F. Line a bak­ing sheet with foil, grease with non stick spray and set aside.

2. In a large mix­ing bowl, whisk to­gether the olive oil, thyme, gar­lic pow­der, salt and pep­per. Add the cubed bread and toss un­til evenly coated.

3. Ar­range on the pre­pared bak­ing sheet in a sin­gle layer and bake for 10 to 12 min­utes un­til toasty and golden. Set aside.

4. Pre­heat oven to 450 de­grees F. Lightly grease a broiler pan with non­stick spray.

5. In a small bowl, whisk to­gether olive oil, oregano, gar­lic, salt and pep­per. Rub the chicken breasts with this mix­ture.

6. Trans­fer to the pre­pared pan and bake for 20 min­utes. Flip the chicken breasts and bake for an ad­di­tional 5 to 10 min­utes or un­til juices run clear.

7. Di­vide the let­tuce evenly among 2 serv­ing plates. Cut the cooked chicken into strips and di­vide over the let­tuce. Top with crou­tons, driz­zle with Cae­sar salad dress­ing and sprin­kle with Parme­san cheese.

NU­TRI­TION PER SERV­ING: CALO­RIES: 545, FAT: 34G, SAT­U­RATED FAT 5G, CHOLES­TEROL: 96MG, SODIUM: 711MG, CAR­BO­HY­DRATES: 25G, FIBER: 1G, SU­GARS: 4G, PRO­TEIN: 32G

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