–Adapted from a Cooking Light recipe shared with us by Debbie C.
I’m just amazed at how versatile basic ingredients can be! By changing a few of the spices, basic beans and rice become something reminiscent of African cuisine?! I wasn’t sure how the kiddos would react to this one. Surprisingly, both Picky Boy and Little Girl ate it without complaining!
Yield: 11 cups
- 1/2 cup navy bean flour
- 1/3 cup wheat flour
- 2 tablespoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 tablespoon nonfat dry milk powder
- 6 1/2 cups water
- 1 cup salsa
- 8 teaspoons chicken bouillon
- 1/3 cup peanut butter
- 13 ounces canned chicken, undrained
- 1 1/2 cups cooked black beans
- 1 small jar pimientos
- 3 cups cooked rice
- Combine bean flour, wheat flour, onion and garlic powders, cumin and dry milk in a large pot.
- Whisk in water.
- Cook on high (whisking the whole time) until mixture reaches a bowl.
- Turn down heat and stir in salsa, bouillon and peanut butter. Whisk until smooth.
- Stir in drained chicken, black beans, pimientos and rice.
- Heat through (about 5 minutes) and serve!
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