BBQ Chicken and Rice
A comforting dish combining tender, shredded BBQ chicken served over fluffy rice with vibrant vegetables, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked rice (white, brown, or jasmine)
- 2 cups BBQ chicken (shredded, make sure it’s halal)
- 1 cup corn (frozen or fresh)
- 1 cup black beans (canned, drained, and rinsed)
- 1/2 cup shredded cheese (cheddar or your favorite)
- 2 tablespoons BBQ sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Start by cooking your rice according to the package instructions. If you already have cooked rice on hand, you’re all set!
- If you're not using pre-cooked BBQ chicken, grill or sauté your chicken breast until cooked through. Shred it once cooled and mix it with BBQ sauce in a bowl.
- In a large skillet, heat olive oil over medium heat. Add the cooked rice, corn, and black beans. Stir well to combine and heat through.
- Fold in the BBQ chicken mixture, ensuring everything is evenly combined. Allow it to simmer for a couple of minutes until warmed through.
- Sprinkle the shredded cheese over the top and cover the skillet for a minute, allowing the cheese to melt.
- Taste and add salt and pepper as needed.
- Scoop portions onto plates or bowls. Top with your favorite toppings like chopped green onions or cilantro, if desired!
Notes
Feel free to switch up the beans—try kidney beans or pinto beans for a flavor twist. You can also use quinoa instead of rice for a grain-free option. Make sure not to overcook the chicken if you’re preparing it fresh for best results. Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.