This is not really a recipe, it is what I do with the sofrito chicken after it is already sitting in the fridge. The chicken is the work. This is rice and opening a jar.
I keep them as two separate things on purpose. The chicken goes in a lot of directions and I did not want to bolt it to one bowl.
Ingredients
- 1 serving sofrito chicken — the recipe is here
- 60 g basmati rice, dry (Lundberg)
- 1/2 jar kidney beans (Jovial), about 185 g
Method
- Rice on first, since it takes the longest. 60 g dry, cooked the way the Lundberg bag tells you to. There is no trick to it and I am not going to invent one.
- Chicken out of the fridge while that goes. A full serving, which is a quarter of the pot — the same portion the chicken recipe is built on.
- Half the jar of kidney beans.
- Build the bowl: rice down, chicken and its liquid over it, beans on top.
Notes
The numbers come off three labels. 60 g of dry basmati is 1 1/3 of Lundberg’s 45 g serving, so 213 calories and 4 g of protein. Half a jar of Jovial is 1 1/2 of its 130 g servings: 165 calories and 12 g of protein. The chicken serving is 245 and 52. That lands at 623 calories and 68 g of protein in the bowl.
The beans are quietly the best part of that math. 165 calories buys 12 g of protein and about 10 g of fiber, which is more fiber than the rest of the bowl put together.
Jarred beans are what I actually used, so that is what the numbers are built on. Soaking dry kidney beans overnight and cooking them yourself tastes fresher and you decide the salt instead of the jar deciding it. It is also a night of planning ahead, which is the part I do not always do. Both versions are in the bowl on different weeks.
Watch the sodium here rather than the calories. The sofrito in the chicken is the biggest source, the beans add about 375 mg on top, and the rice adds none. That bean number assumes you spoon them in the way they come. Draining and rinsing them takes a chunk of it out and does not meaningfully change the calories or the protein.