Even though I’ve moved almost every three years since I’ve been born (military family) and have lived in many states and countries, I consider myself a Southern girl.
It may be because both of my parents are from Mississippi or that my dad retired in Oklahoma while I was still in high school or that my husband was born and raised in Alabama or that I want to retire in Dallas (I love that city).
It’s just something about being in the south and southwest that I love. One thing I know for sure is that I love the food.
There is no other place where I can get Texas BBQ, authentic Indian Tacos, smoked turkey legs, brisket, and chicken, a tall glass of iced tea or lemonade, or pecan pie that can compare to the south. Believe me, I’ve searched.
Growing up in my house, we had to have a meat, starch, and veggies, for every dinner.
Since I’m in Colorado now and it’s very hard for me to find real authentic southern or southwestern food, I made my own.
This dish includes it all and can be served with a nice slice of cornbread. Enjoy!
- 2 Cups Long Grain White Rice
- 1 ½ lbs. Boneless Skinless Chicken Thighs, Cooked and Shredded
- 1 Cup Ketchup
- 1 Cup Water
- ¼ Cup Cane Syrup
- 1 ½ Cups Canned Black Beans
- ¾ Cup Chopped Onions
- ¾ Cup Corn Kernels
- 1 Tsp. Onion Powder
- 1 Tsp. Garlic Powder
- ½ Tsp. Cumin
- ½ Tsp. Cayenne Pepper
- ¼ Tsp. Oregano
- ¼ Tsp. Paprika
- Cook rice according to instructions and set aside. In a large pot, over medium heat, cook chicken, ketchup, water, and syrup for 3 minutes. Stir occasionally. Add beans, onions, corn and all seasonings and herbs. Reduce heat to low and let simmer for 20 minutes, stirring occasionally. In a single serving bowl, place a layer of rice and top with chicken. Serve warm topped with sour cream or cheese.