Fusion restaurants are still pretty popular these days, but you typically can expect a hefty bill. What better way to swing for the fences then putting some leftovers to use in a new way? This recipe combines leftover rice and beans with pulled chicken and our Pastamore Fresh Jalapeno Oil. Any variety of leftovers and vegetables can be added, and this just happened to be what I had around the house. You can always experiment a little in the kitchen when our Jalapeno Oil is on your list of ingredients.
Ingredients:
1 lb - chicken breast
2 - eggs, beaten
3 cups - cooked rice
1 15 oz can - black beans
1/2 cup - roasted corn kernels
1/2 - medium yellow onion
1 - tomato
2 oz - shredded cheese
1/2 tsp - red pepper flakes
1/2 tsp - garlic powder
To taste - salt and black pepper
Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add the chicken breasts. Cook until chicken reaches a temperature of 165F. Drain using a colander. Use two forks to finely shred the chicken.
2. Remove skin from onion and thickly slice. Drain and rinse black beans.
3. Heat a large pot on the stove over medium heat. Once hot, add the Pastamore Fresh Jalapeno Oil. Allow to heat and then add the shredded chicken and onion. Cook until browned, stirring often.
4. Add the black beans, roasted corn, cooked rice, and spices to the pot. Stir often, cooking until warm.
5. Create a well in the middle of the pot and add the eggs. Scramble the eggs as they are cooked. Once set, add the tomatoes and mix well.
6. Adjust seasoning as needed. Plate and top with avocado and shredded cheese.
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