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Black Bean Chicken with Rice for Two Recipe

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“This favorite dish only requires a few ingredients, so it’s easy to fix on a weeknight.” Molly Newman - Portland, Oregon

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Black Bean Chicken with Rice for Two Recipe

Prep/Total: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/8 teaspoon salt
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon canola oil
3/4 cup black beans, rinsed and drained
1/2 cup frozen corn
1/2 cup salsa
1 cup cooked brown rice

Directions

Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170°.
Slice chicken; serve with rice and bean mixture. Yield: 2 servings.

Nutritional Facts 1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice equals 391 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 649 mg sodium, 50 g carbohydrate, 7 g fiber, 32 g protein.

Originally published as Black Bean Chicken with Rice for Two in Healthy Cooking February/March 2010

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Black Bean Chicken with Rice for Two (5)

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Black Bean Chicken with Rice for Two

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Reviewed on Apr. 16, 2012 by zdb2010*

This was good - nice & spicy. Forgot I didn't have corn so the salsa part wasn't that great without it. Just baked chicken in the oven and made the salsa separately.

Reviewed on Feb. 27, 2012 by wjkirby

This is one of my favorites. Fast & easy and taste great.

Reviewed on Jan. 18, 2012 by Kimberly Hines

Quick, easy and tasty.

Reviewed on Aug. 01, 2011 by jonjohn

Very easy to make using an electric skillet. In the future I will reduce the amount of chili powder as my family thought it was too spicy. I'll also use an instant rice to reduce the cooking time.

Reviewed on Jan. 14, 2010 by jenseales

Very easy to make, chicken was tender. Next time I'll use a hotter salsa to add more flavor to the corn and beans.