2 chicken breasts or 4 thighs, boneless and skinless Olive oil Neutral vinegar Salt Pepper Adobo seasoning (optional) Bay leaf (optional) 1/2 onion 2-4 cloves garlic 2-3 cans beans, any variety but I like to mix up black, red, and kidney 2 cups rice 1/2 cup white wine (optional) 4 cups water or low sodium chicken or vegetable broth

I like to make rice, beans, and chicken. Cube some chicken and mix it with some olive oil, neutral vinegar like rice or white wine vinegar, salt, pepper, and adobo seasoning. Let it sit in the fridge for a few hours to overnight.

When it’s ready, remove it from the marinade and brown it in a large deep pan or pot with about 1-2tbsp oil and a bay leaf (enough to hold all the ingredients) with a lid (lid off for now). While it browns dice the onion and garlic

When it’s browned, 5-10m, add the onion. Cook till the inion is softened (another 10m) then add the garlic. Cook for 1m.

Add the wine here if you’re using it. Reduce to about 2tbsp of liquid. Otherwise skip this step.

Add the rice and cook for 30 seconds or so, then add all the liquid and the beans. Cover and cook for 25 minutes. Water should be just barely bubbling, not a roiling or visible boil.

Check it after time - rice should be tender. If not, stir and keep cooking adding water 1/4 cup at a time if needed to keep from burning. Once the rice is cooked through, check for seasoning and it’s done.