Print Options

Back to Black Bean Chicken with Rice >

Include these items:

Select reviews >

Taste of Home Logo

Black Bean Chicken with Rice

 Black Bean Chicken with Rice
This family favorite only requires a few ingredients, so it's easy to fix on a weeknight. —Molly Newman, Portland, Oregon
4 ServingsPrep/Total: 25 min.


  • 3 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons canola oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 cup salsa
  • 2 cups cooked brown rice


  • Combine 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 beans, corn and salsa. Cover and cook
  • over medium heat for 10-15 minutes or until a thermometer reads
  • 165°.
  • Slice chicken; serve with rice and bean mixture. Yield: 4 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

2 of 2

Black Bean Chicken with Rice (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.