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This family favorite only requires a few ingredients, so it's easy to fix on a weeknight. —Molly Newman, Portland, Oregon
This recipe is:
Healthy
Quick
Cooking for 2: Black Bean Chicken with Rice for Two
Nutritional Facts 1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice equals 400 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 8 g fiber, 32 g protein.
Originally published as Black Bean Chicken with Rice in Healthy Cooking February/March 2010, p58
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 30, 2013 by daps
Easy, quick and tasty!
Reviewed on Apr. 02, 2013 by redmonc1
Very easy and ingredients that you have on hand. Will make again.
Reviewed on Nov. 03, 2012 by Joy Lynn Too
This recipe had lots of flavor and was very quick and easy to prepare. It's good on pasta, also.
Reviewed on Oct. 12, 2012 by DeAnneBo
I added a bit more chili, as my family likes spicey, it was very good. Very flavorful and tasty, and easy to make. I'll be making it again.
Reviewed on May. 26, 2012 by frainy
Easy quick gluten free and good! Need i say more.
Reviewed on May. 12, 2012 by hedjo
This is so easy. We love it.
Reviewed on Feb. 25, 2012 by wasoongu
Amazingly fast and easy meal! And tasty! One reviewer mentioned the chicken was dry; just make sure the breasts are all pounded or cut to a thickness of less than 2". It would be great with some added fresh, chopped tomato and cilantro. I wish dinner was this easy every night!
Reviewed on Jan. 05, 2012 by amymentzel
made this just as recipe stated and it was excellent! It was so easy to make. This one is a definite keeper =)
Reviewed on Nov. 21, 2011 by jeanemed
Easy and very moist chicken. My daughter said it had the same flavor of a dish she orders at her favorite recipe.
Reviewed on Jul. 07, 2011 by casum
This was delicous! The kids couldn't handle the spice so I had to tone down the chili the second time around. I paired it with long grain and wild rice instead.
Reviewed on Apr. 27, 2011 by meshellsncheese
Very flavorful! I also noticed that it was a little dry so I added a can of diced tomatoes and it turned out wonderful!
Reviewed on Mar. 20, 2011 by TE81
This was very tasty and I would make it again. However, the chicken took about 25-30 minutes to cook through after adding the other ingredients, and because it took so long, the bean/corn/salsa mixture burned to the bottom of the non-stick pan and was very dry. I'd do it differently next time. But 5 stars for flavor.
Reviewed on Mar. 10, 2011 by tlopez21
This was a great recipe! Did not change anything! it was a real hit! my husband loved it and even my 2 year old ate it! great as leftovers as well!
Reviewed on Feb. 23, 2011 by tabbykat76
This recipe is a keeper! Leftovers would be great wrapped in burritos.
Reviewed on Feb. 17, 2011 by wjdahler
Made this for supper tonight & it was really good. Didn't have frozen corn so I used a can of Mexicorn. Will definitely make again - a keeper!
Reviewed on Feb. 17, 2011 by greeneyed424
This was delicious! Made it exactly as printed, except for the beans. I used canned brown ranch style, as that is all I had. And, we rolled it up in a flour tortilla and added some shredded sharp cheddar cheese. Just spicy enough, but not too spicy. Family said this recipe is a winner! Next time, I will use the black beans, but it really isn't necessary. WONDERFUL!!!!
Reviewed on Feb. 16, 2011 by singinslou86
This has such a unique flavor, and we love all the different textures! We even mixed in the rice with the corn/bean mixture and served the chicken on top of that. It was so delicious and EASY! It's definitely going to become a regular recipe in our household. :)
Reviewed on Feb. 08, 2011 by Ammond24
This is now one of our favorite dishes! Great flavor. We used canned corn instead of frozen but other then that we stuck straight to the recipe. This is deffinately a keeper!
Reviewed on Jun. 13, 2010 by CookingJulie
Delicious, filling and quick. You can adjust the "hot" by varying the salsa.
Reviewed on May. 31, 2010 by Janet Kransz
excellent dish. My teenage children loved it!
Reviewed on May. 15, 2010 by Sally Miner
I knew I had seen this recipe before... Then I remembered I had made it several times before seeing it in this cooking magazine. Oh yea I got it from BETTY CROCKER'S WEBSITE. It's called Spicy Skillet Chicken almost exactly the same ingredients.
Reviewed on May. 14, 2010 by jandbrand
We love it, but next time, I'm going to make the bean, corn and salsa mixture separately so that the bean mixture retains more of it's liquids.
Reviewed on Mar. 28, 2010 by adsimo
This was so tasty! I was doubtful because of the lack of onions or garlic but it was so flavorful. I made it in about 15 min (I cut my chicken into strips) not counting the rice cooking time and was very pleased. This will definitely become a regular dinner around here, especially because it was so quick and I always have the ingredients on hand.
Reviewed on Mar. 03, 2010 by lizbloom
took no time at all and loved it!! Don't fear the spice, when mixed with the rice it tones down the spice. And for my toddlers I added tortillas to make tacos. They ate it up!
Reviewed on Feb. 27, 2010 by jeansavitts
This recipe was so easy to make, I really loved all the flavor!
Reviewed on Feb. 04, 2010 by joedebfry
Delicious and easy. Made it for unxpected guests and everyone enjoyed it. Will definintely make it again.
Reviewed on Jan. 18, 2010 by klz
Very filling and very good. Used taco seasoning instead of chili powder and cumin. Didn't have those two ingridents at the time. Tasted very good!!
Reviewed on Jan. 18, 2010 by Lagarma
Delicious! I also added reduced-fat sour cream to top it off. We will definitely make this one again.
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