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!
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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.
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