Black Bean Chicken with Rice
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
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
Reviews
Very simple with great taste. 5 stars because the kids ate it too. No too spicy.
Very good and so simple to make.
Excellent! Will save this recipe and make it again!
OK recipe. I expected more flavor.
Followed recipe and was great. Would be good with pork also.
Keeper. Quick, versatile and easy to make. Served with brown rice.
Very good flavor. I mixed the spices together and added to the beans. I used some leftover cooked chicken and just added it to the mix to heat through. I used half a can of corn instead of the frozen and served over rice. Very easy, with things I have on hand.
Quick and easy, delicious weeknight dinner. I didn’t make any changes and served with Mexican Rice. A definite keeper.
We loved it and sent recipe to my mom. This is a keeper, I scaled it down for one breast. I added a little onion and garlic to mine.
Delicious! I make this dish often for my family. You can adjust the spices to your taste. I like to add some cayenne to this chicken as well.