Jamie says: I was set on making chicken with black beans and rice, but sometimes things do not go exactly as planned. When I looked at the directions on the container of rice, I realized I didn’t have an hour to wait for the rice to cook- and good thing because that’s when I decided to spice up the black beans and throw in some parsnips.
To make this Latin-inspired meal, I first washed and chopped up a bag of parsnips. Parsnips are new to me, but I really enjoy them. They have a texture and shape like a carrot and taste somewhat like a potato. I coated the parsnips with extra virgin olive oil, seasoned sea salt, and ground pepper. To make the chicken, I poured some of my Uncle Rick’s herb seasonings on top and baked it. I then sautéed slices of onion in extra virgin olive oil. After they turned a nice caramel color, I added black beans and some dried cilantro. I topped the beans with chunks of fresh tomato.
I was very pleased with dinner. It was delicious and the presentation was beautiful with a nice array of colors. Kathryn couldn’t stop raving over the meal, which is like music to a chef’s ears.
Nutrition note: 1/2 cup of black beans contains about 25% of the daily value of fiber.