Rice With Chicken And Beans (somali Bariis Iyo Digaag Iyo Bur)
This traditional Somali dish combines flavorful rice with tender chicken and hearty beans, creating a satisfying and delicious meal.
Ingredients
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 can kidney beans, drained and rinsed
- 1 onion, chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 4 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large pot, heat some oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until fragrant.
- Add the chicken pieces and cook until browned on all sides.
- Stir in the cumin, turmeric, and paprika, and cook for another minute.
- Add the diced tomatoes and kidney beans, and cook for a few minutes.
- Stir in the basmati rice and chicken broth, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork, and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Spatula or wooden spoon
Tools
Cooking stove Cooking spoon Knife Cutting board
Serving suggestions
Serve the rice with chicken and beans alongside a fresh salad or steamed vegetables for a complete meal.
Tips & tricks
For added flavor, you can garnish the dish with chopped fresh cilantro or parsley before serving.
Cost
$15