These days, seems like everyone’s looking to stretch a buck and cut down on grocery spending—while still enjoying great-tasting dishes. These new $10 Spot recipes definitely fit the bill. Here’s one entree and side dish.
Coconut Mango Chicken with Black Beans (4 Servings, Prep: 15 min., Cook: 15 min.)
Ingredients:
1 tablespoon vegetable oil
1 pound boneless chicken breast, cut into strips
2 teaspoons ground coriander
1/2 cup chicken broth
1 cup coconut milk
1 mango, peeled and cut into 1/2 inch pieces
Salt and pepper
Two 15-ounce cans black beans, rinsed
2 tablespoons fresh lime juice
1/4 cup chopped mint
Directions:
1. In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper.
2. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint.
3. Divide the beans among 4 plates. Top with the chicken and remaining mint.
Wild Rice Pilaf with Mushrooms and Pecans (4 Servings, Prep: 10 min, Cook: 1 hour)
Ingredients:
3 ounces wild rice (about 1/2 cup)
1/2 pound orzo pasta
2 tablespoons butter
1/2 pound cremini mushrooms, sliced
1/3 cup pecans, chopped
2 tablespoons chopped fresh sage
1 cup frozen peas, thawed
Half of a 15.5-ounce can chickpeas, drained
Salt
Directions:
1. Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
2. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.
