This is more a serving suggestion than a recipe – an interesting way of livening up some reheated roast chicken, and really a way of incorporating refried beans into a meal because that’s obviously going to be a good idea. I just ADORE refried beans. They’re so incredibly morish, especially when you add a little (large) touch of butter.
Still can’t get enough of Mexican food – and I’m eating ‘real’ sweetcorn more and more now. The flavour compared to tinned to so much better. More flavour, less sugar, and the texture’s more creamy too.
I hope you enjoy this little hotch-potch of yummy things – we thought it was one of the nicest dinners we’ve had in ages!
(Can I just note at this point that above is Mr Roast Chicken’s plate. I did not eat that HUMUNGOUS portion of rice.)
Leftover Roast Chicken with Re-fried Beans and Tomato Rice
4 portions leftover roast chicken (we made a breast, leg and thigh stretch into 4 portions – but this obviously depends on the size of both chicken and appetite).
2 onions and 2 cloves garlic blitzed in the food processor
splash olive oil
around 300g rice
1 tin chopped tomatoes
2 tablespoons tomato puree
2 tomatoes, chopped very fine
a pinch of chilli powder
1 tin kidney, pinto or black beans and their juice
1 tablespoon butter
salt and pepper
1. Get the tomato-rice on first. Put half of the blitzed onions and garlic into two separate pans and sweat off with the olive oil for around 10 minutes. Keep stirring both pans.
2. Blitz the tinned tomatoes, tomato puree, fresh tomatoes and chilli powder in the food processor and add to the onions. Cook the veg mixture for a further 10 minutes.
3. Add the rice and vegetable stock cube to the tomato-vegetable mixture, and cook for around 15 minutes, or until the rice is tender. Keep stirring it from time to time keeping the lid on, and add splashes of water if it gets a little dry.
4. Add a little oil to another small saucepan and heat the chicken in it for around 15 minutes.
5. Blitz the beans in the food processor with a tablespoon of butter, and add them to the other pan of onions. Cook them off for around 10 minutes. Keep stirring.
6. Season everything generously and compile onto a plate with sweetcorn and avocado if you like.