Red chile chicken and rice with black beans (Arroz rojo con pollo y frijoles negros) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 268) by Rick Bayless and Deann Groen Bayless

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Accompaniments: Smoky chipotle salsa with pan-roasted tomatillos (Salsa de chipotle con tomate verde asado)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cilantro, epazote, or hoja santa for green onions. See recipe for variations.

  • nicolepellegrini on February 05, 2026

    This was fine and quite simple. The rice came out perfectly. I liked that it wasn't too spicy-hot, just had a nice flavor added from the ground chiles. Definitely benefitted from salsa at serving and also some sour cream.

  • Pandan on October 04, 2024

    Very good and not that many ingredients needed. I just needed a bit more water to keep the rice from burning at the bottom. Served it with tomatillo avocado salsa. Trying to figure out if this recipes might be adaptable to be made even a bit easier in the rice cooker since I am just not used to cooking rice on the stovetop.

  • RTB.Oakland on January 03, 2024

    Use bs thighs. 1T ancho + 1.5T smoked paprika. Added one very large handful baby spinach leaves with the green onions. So good.

  • clkandel on March 03, 2022

    Easy to prepare and lots of flavor in this dish. I substituted Lina Sisco's Bird Egg beans, which are firm, reddish beans, instead of black beans.

  • hbakke on April 23, 2020

    Delicious! I used cubed chicken thighs instead of chicken breast and ground 3 dried ancho chilies for the powder. I served this with sour cream, cilantro, salsa, and tortilla chips. Yummy! This would be a good burrito or enchilada filling.

  • westminstr on March 24, 2014

    Made with bs thighs instead of breasts, and would make that change again. For the chile, I used half ancho and half smoked paprika, which is an option mentioned in the riffs. For the rice, I used calasparra. I garnished with both spring onion greens and chopped cilantro, used extra of each, and that was good since I didn't have any salsa to go with it. This dish was gutsy and robust from the garlic, onion and chiles, though not at all spicy. I would have liked some salsa to add heat, but even without it, this was a very flavorful dish. I was a bit surprised how much my family LOVED this dish, especially my kids!

  • Delys77 on June 03, 2013

    Pg 267 Flavourful without being too spicy, and very easy to put together. Rice after the 12 minutes was still a little chalky so the extra five minutes he suggests was just right. I think this definitely needs a little salsa and even a bit if crems would be nice. Make sure to season the chicken well, you could also cube and toss with the rub then cook.

  • sapahl on August 08, 2011

    This is and easy and satisfying meal - always a crowd pleaser!

  • Breadcrumbs on June 04, 2011

    This dish is simply excellent. The Ancho chilli is not hot but Rick's chipotle salsa sure is and the combination is perfect! I made some slight variations. I cut the chicken into strips and tossed w the ancho and salt then cooked. We serve on flour tortillas w some Mexican cheese sprinkled on tope. Fabulous!

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