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Black Bean Chicken with Rice

Total Time

Prep/Total: 25 min.

Makes

4 servings

This spicy family favorite calls for just a few basic ingredients, including chicken, black beans and rice, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
Black Bean Chicken with Rice Recipe photo by Taste of Home
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Ingredients

  • 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
  • Minced fresh cilantro, optional

Directions

  1. In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
  2. Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Serve with rice and if desired, cilantro.
Chicken, Black Beans and Rice Tips

What else can you put in Chicken, Black Beans and Rice?

Any southwestern ingredients you enjoy can be added to this recipe. (Look to these Tex-Mex casseroles for inspiration.) Try incorporating seasoned black beans, Mexicorn or salsa verde.

What can you serve with Chicken, Black Beans and Rice?

Pair this dish with our Guacamole Tossed Salad, or scoop up those stray grains of rice and beans with Homemade Tortilla Chips.

How should you store Chicken, Black Beans and Rice?

Store the chicken entree in a well-sealed container in the refrigerator for 3-4 days. Store the rice separately or cook some fresh when reheating. Here's how to reheat rice.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 chicken breast half with 3/4 cup bean mixture and 1/2 cup cooked rice: 400 calories, 7g fat (1g saturated fat), 63mg cholesterol, 670mg sodium, 52g carbohydrate (4g sugars, 8g fiber), 32g protein.

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