Chicken Quesadilla, Rice, And Beans. Recipe

Cook the Chicken

In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breast with salt, black pepper, and cumin. Cook the chicken for about 7-10 minutes on each side, or until fully cooked and no longer pink inside. Remove from heat and let it rest before slicing into strips.

Sauté Vegetables

In the same skillet, add another tablespoon of olive oil if necessary. Sauté the sliced bell pepper and onion for about 5 minutes or until they are softened.

Assemble the Quesadilla

On one half of each tortilla, layer sliced chicken, sautéed vegetables, and shredded cheese. Fold the tortillas over to create a half-moon shape.

Cook the Quesadilla

In the skillet, cook each folded quesadilla over medium heat for about 3-4 minutes on each side, or until the tortillas are golden brown and the cheese has melted. Remove from skillet and cut into wedges.

Cook the Rice

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and 1 teaspoon of salt. Lower the heat to a simmer, cover the saucepan, and let it cook for about 15-20 minutes or until the rice is tender and the water is absorbed.

Prepare the Beans

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the canned black beans (drained and rinsed), cumin, and salt. Stir and let it simmer for about 5-7 minutes until heated through.