Skip to main content

Black Bean Chicken with Rice

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!

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! 


Black Bean Chicken with Rice

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:

  1. In a small bowl, mix seasonings; sprinkle over both sides of chicken.
  2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat.
  3. Brown chicken on both sides.
  4. Add beans, corn, and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°.
  5. Remove chicken from pan; cut into slices.
  6. Serve with bean mixture and rice. Yield: 4 servings.
Source: https://www.tasteofhome.com/recipes/black-bean-chicken-with-rice
black beans, corn, chicken
Main dishes, poultry, beans
American
Created using The Recipes Generator



Labels:

Comments

  1. LauraMarch 30, 2018 at 3:01 PM

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

    ReplyDelete
    Replies
    1. JoleneMarch 31, 2018 at 8:06 AM

      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!

      Delete
  2. Colleen - Faith, Hope, Love, & LuckApril 5, 2018 at 4:45 PM

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

    ReplyDelete
    Replies
    1. JoleneApril 7, 2018 at 10:28 AM

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

      Delete
  3. CarleeApril 5, 2018 at 4:49 PM

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

    ReplyDelete
    Replies
    1. JoleneApril 7, 2018 at 10:28 AM

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

      Delete
  4. Books n' CooksApril 5, 2018 at 5:29 PM

    This is the sort of dinner my husband loves!

    ReplyDelete
    Replies
    1. JoleneApril 7, 2018 at 10:29 AM

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

      Delete
  5. ValApril 5, 2018 at 5:42 PM

    Yum! I see this as a future weeknight supper!

    ReplyDelete
  6. CarolineApril 5, 2018 at 10:04 PM

    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.

    ReplyDelete
    Replies
    1. JoleneApril 7, 2018 at 10:30 AM

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

      Delete
  7. AmyApril 6, 2018 at 6:50 PM

    Delicious! My family would love this!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more