©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Black Bean Chicken with Rice

Sunday we were at Sweetbay and I picked up a new issue of Taste of Home, Southwest Cooking.  I spotted a recipe that I wanted to try right away.  It was Black Bean Chicken with Rice.  It says it serves 4 but we do not consider a chicken breast as a serving, I believe it would be 2 servings.

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 the 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 the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°.
Slice chicken; serve with rice and bean mixture. Yield: 4 servings.

This was a great dinner last night.  It was a bit spicy for Victoria so she had some left over pork loin.

1 comment:

Tessa said...

This sounds like a great quick, weeknight meal. Yum!

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