By Being thirteen felt a little different right away. At school the teachers started talking more about high school choices. I told Jada I want to go to Scotlandville Magnet. She said she's coming with me so we can keep our Future Boss Girls club alive.
This week I tried making a new etouffee with less expensive ingredients. It turned out good, but I added too much cayenne and Jamal drank three glasses of milk. He pretended to be mad but kept eating anyway. Kayla said it made her nose run but she liked the taste.
On Wednesday I helped Mama organize her new home office. We found old pictures from before the flood and looked at them together. She got quiet for a minute, then hugged me and said I was her steady one.
Saturday MawMaw Shirley noticed I seemed older. She let me lead the entire red beans and rice without watching over my shoulder. When it was done she tasted it and said, "You're becoming the one who stirs for all of us."
At night I wrote on my laptop for the first time. Thirteen brings harder schoolwork, bigger dreams, and the feeling that time is moving faster. But the kitchen still slows everything down. I'm learning to balance both.
MawMaw Shirley’s words stayed with me all week—the one who stirs for all of us. I wanted to cook something that felt like mine, something fast enough for a school night but still made with intention. Cilantro chicken with rice and beans felt right: simple, nourishing, and a little different from what we usually make, which is exactly where I am right now. Here’s how I put it together.
20-Minute Cilantro Chicken, Rice, and Beans
Prep Time: 5 min | Cook Time: 15 min | Total Time: 20 min | Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 can (15 oz) red kidney beans or black beans, drained and rinsed
- 1 cup long-grain white rice, cooked according to package directions
- 1/2 cup low-sodium chicken broth
- 1/2 cup salsa (mild or medium)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
- Season the chicken. In a bowl, toss the chicken pieces with garlic powder, onion powder, cumin, smoked paprika, salt, black pepper, and cayenne until evenly coated.
- Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until golden and cooked through.
- Add beans and liquid. Pour in the chicken broth and salsa. Stir in the drained beans. Reduce heat to medium and simmer for 4–5 minutes, letting the sauce thicken slightly and the beans warm through.
- Finish with brightness. Remove from heat and stir in the lime juice and fresh cilantro. Taste and adjust salt or cayenne as needed.
- Serve. Spoon the chicken and beans over a bed of cooked white rice. Garnish with extra cilantro and a lime wedge if desired.
Nutrition (per serving)
Calories: 390 | Protein: 34g | Fat: 7g | Carbs: 46g | Fiber: 7g | Sodium: 520mg