Island Chicken and Rice

Several weeks ago I found these recipes from Annies Eats for Island Chicken and Brown Rice with Black Beans. The recipe was great but I haven't had time to post about it since then.  The chicken had great flavor and both recipes were really easy to make.

Island Chicken

Ingredients

• ½ cup vegetable oil
• 3 Tablespoons lemon juice
• 1½ Tablespoon soy sauce
• 1 clove garlic, minced or pressed
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• Freshly ground black pepper
• 2-4 chicken breasts

Directions

1. Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is well mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate up to 10 hours.
2. Preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes.  Remove from the oven and let rest for 5 minutes before serving.

Source: Annie's Eats

Brown Rice with Black Beans

Ingredients

• 4 teaspoons olive oil
• 1 cup onion, chopped fine
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2¼ cups water
• 1½ cups long-grain brown rice
• 1 teaspoon salt
• 1-2 (15 oz.) cans black beans, drained and rinsed
• ¾ cup corn kernels (fresh from cob, or frozen and thawed)
• ¼ cup chopped fresh cilantro
• ¼ teaspoon ground black pepper

Directions

1. Preheat the oven to 375° F.  Adjust an oven rack to the middle position.  Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onion and cook, stirring occasionally, until well browned and tender, about 12-14 minutes.  Stir in the garlic and cook just until fragrant, about 30 seconds.
2. Add the chicken broth and water to the pan.  Bring the mixture to a boil.  Remove the pot from the heat, stir in the rice and salt, and cover.  Bake until the rice is tender, 65-70 minutes.
3. Remove the pot from the oven and uncover.  Fluff the rice with a fork, stir in the beans and corn, and replace the lid.  Let stand for 5 minutes.  Mix in the cilantro and black pepper.  Serve.

Source: Annie's Eats