Black Bean Chicken with Rice- Taste of Home Tuesday

We eat a lot of chicken, and it's very easy to burn out on it if you don't change it up. I've had black beans on my 'new foods to try list' for a while now, and when I saw this recipe, I knew it would be perfect.  It had components we'd all eat, and it was easy to customize it for myself, but also for my guys.

For their chicken, I used the seasoning with a very light hand, they're not as into spicy food as I am.   I knew that they wouldn't try the black bean mixture, but it was easy to prepare the remainder of the frozen corn for them to have as a side.  I used low sodium black beans, and 'hot' salsa. I served it with a microwaveable 90 second brown rice/quinoa mix that I absolutely love.

The chicken on its own was fantastic, and I'm now searching out more recipes to use black beans. We loved the seasoning so much that I mixed up an extra batch and have it stored in my spice rack. I love that the dish is done on the stovetop, and comes together so quickly.   I think it will be awesome grilled too. Thank you so much to Molly N. for sharing her recipe!

Be sure to check the Basic Homemade Bread  my fellow Volunteer Field Editor Patty made this week!   Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Volunteer Field Editor?  Check out the requirements and apply here





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Black Bean Chicken with Rice
Ingredients
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breasts, 4oz each
  • 2 teaspoons canola oil
  • 15oz can black beans, rinsed and drained, I used low sodium
  • 1 cup frozen corn
  • 1 cup salsa, I used hot
  • 2 cups hot cooked brown rice (I used one mixed with quinoa)
Instructions
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.

Source: https://www.tasteofhome.com/recipes/black-bean-chicken-with-rice





Shared at the Friday Frenzy 

Comments

  1. One pan meal--does it get any better?!? Pinned and shared on Facebook!

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    Replies
    1. And it can be repurposed so many ways- as nachos or pizza, on top of baked potatoes. It's one of my favorite dishes this year. Thank you for stopping by!

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  2. I'm going to have to make this when the weather gets nicer...I think I'd like to try grilling it!

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    Replies
    1. I thought we were heading for grilling weather, then it snowed yesterday. I'm impatiently waiting!

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  3. This looks scrumptious and so full of flavor! <3 I love the nacho idea too

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    Replies
    1. It was so good on blue corn tortilla chips! I've been keeping the black bean mixture on hand for snacking :)

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  4. This is the sort of dinner my husband loves!

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    Replies
    1. My guys are a little bit picky, so it was awesome to be able to tailor it so everyone was happy.

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  5. Yum! I see this as a future weeknight supper!

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  6. My kids are surprisingly big fans of black beans, and chicken too. I would have to cut the spice for them but love the flavors.

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    Replies
    1. My kid is anti-bean (except for jelly beans- LOL). I'm hoping he'll come around someday.

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