This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
Featured In:
Top 10 Mexican Dinner Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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 hot cooked brown rice
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Brown chicken on both sides.
- Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice. Yield: 4 servings.
Originally published as Black Bean Chicken with Rice in Healthy Cooking
February/March 2010, p58
Reviews forBlack Bean Chicken with Rice
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MY REVIEW
Reviewed Apr. 10, 2017
"Made this exactly as written except added 2 additional chicken breasts. We found this to be pretty spicy as other reviewers have stated. My kids wouldn't eat it and they usually like salsa, corn and black beans."
MY REVIEW
Reviewed Jan. 26, 2017
"The first time that I made this was a huge hit! Just the right amount of heat for my family. Also, I prepared 2 extra breaststroke which I froze for later."
MY REVIEW
Reviewed Jul. 31, 2016
"Tasty and easy - but lacking something. A suggestion here is sour cream that might help."
