Barbecued Chicken Fingers with Mexican Inspired Rice and Beans

It?s no secret that I love Mexican food and eat it several times a week. My lovely husband is the opposite. He hates Mexican and will eat it maybe a few times a year?.which doesn?t work too well in San Diego!


The other night I was in the mood for Mexican and not in the mood for making two dinners, so I made this hybrid dish. It had some elements that were Mexican-esque, but not too many. It is also healthy, super easy, and can be done in about 45 minutes.


Barbecued Chicken Fingers with Mexican Inspired Rice and Beans (serves 4)
-1 pound of chicken tenders
-3/4 cup of your favorite barbeque sauce
-1 tablespoon of cumin, plus ½ tablespoon
-1 tablespoon of coriander, plus ½ tablespoon
-1/2 tablespoon of dried oregano
-1/3 cup brown rice (measured dry)
-1/2 cup black beans (I used canned and I rinse and drain them)
-1/2 cup red kidney beans (canned - rinsed and drained)
-one red bell pepper, diced
-1 small onion, diced
-1/2 bunch of green onions, diced
-a small handful of cilantro, chopped
-olive oil, salt, and pepper


1. Mix together the barbeque sauce, ½ tablespoon of cum, ½ tablespoon of coriander, and oregano. Use this to marinate the chicken for at least 30 minutes.
2. In the meantime, make the brown rice according to package instructions.
3. In a large saucepan, sauté the red pepper and onion in a small amount of olive oil for a few minutes. Add the rice and beans until heated through. Add in the remaining 1 tablespoon of cumin, 1 tablespoon of coriander, green onions, and cilantro. Add a little salt and pepper and toss all together.
4. After 30 minutes of marinating, heat a grill or grill pan over high heat and cook the chicken tenders until completely cooked through (these will cook fast). Enjoy!