Black Bean Chicken With Rice
Recipe: #4790
March 01, 2012
Categories: Beans, Black Beans, Chicken, Mexican, Southwest, Gluten-Free, Low Fat, No Eggs, Kosher Meat, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"This is a healthy, quick, and easy meal from Taste of Home. Perfect for a weeknight dinner."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (451.7 g)
- Calories 745.8
- Total Fat - 9.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 96.4 mg
- Sodium - 872.4 mg
- Total Carbohydrate - 103.6 g
- Dietary Fiber - 22 g
- Sugars - 5.3 g
- Protein - 63.7 g
- Calcium - 198.2 mg
- Iron - 8.3 mg
- Vitamin C - 4.2 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Mix together the chili powder, cumin, pepper, and salt in a small bowl. Rub the chicken breasts with the spice mix. In a skillet, warm the oil. Brown the chicken on both sides in the oil. Stir in beans, corn, and salsa. Cover and cook for another 10-15 minutes, or until the chicken is cooked through.
Step 2
Slice the chicken and serve with the bean mixture and rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, use fresh ingredients for this recipe.
- If using canned black beans, make sure to drain and rinse them before adding to the dish.
- Instead of canola oil, use olive oil. The benefit of this substitution is that olive oil is a healthier option than canola oil, as it is high in monounsaturated fatty acids and contains antioxidants. The thinking behind this substitution is to make the dish more nutritious.
- Instead of brown rice, use quinoa. The benefit of this substitution is that quinoa is a complete protein, meaning it contains all nine essential amino acids. The thinking behind this substitution is to make the dish more protein-rich.
Southwestern Style Replace the chili powder with 1 tablespoon of taco seasoning. Replace the salsa with 1 cup of your favorite southwestern style salsa. Add 1/2 cup of diced bell pepper and 1/2 cup of diced onion to the skillet when browning the chicken.
Asian Style Replace the chili powder with 1 tablespoon of Chinese five spice powder. Replace the salsa with 1 cup of teriyaki sauce. Add 1/2 cup of sliced mushrooms and 1/2 cup of diced bamboo shoots to the skillet when browning the chicken.
Mexican Style Grilled Corn: Grilled corn with a Mexican twist - topped with cotija cheese, chili powder, and lime juice. This side dish is the perfect accompaniment to the Black Bean Chicken With Rice, adding a pop of flavor and color to the meal.
Roasted Poblano and Zucchini Tacos: Roasted poblano and zucchini tacos are a delicious way to add some extra flavor to the meal. The roasted poblano peppers add a smoky, slightly spicy flavor, while the zucchini adds a fresh, crunchy texture. The tacos are served with a creamy avocado sauce for an extra layer of flavor. This dish is the perfect complement to the Mexican Style Grilled Corn, adding a different flavor and texture to the meal.
FAQ
Q: How long should I cook the chicken?
A: Cook the chicken until it is cooked through, about 10-15 minutes. Make sure to cover the skillet while cooking.
Q: What temperature should I cook the chicken at?
A: Cook the chicken on medium-high heat, about 350-375 degrees Fahrenheit. You can also check the internal temperature of the chicken with a meat thermometer to make sure it is cooked to the correct temperature.
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Fun facts:
Did you know that chili powder is a blend of spices that was first created in the late 1800s by William Gebhardt, a German immigrant living in Texas?
Black beans are a staple in Cuban cuisine, and were made famous by Cuban musician and actor Desi Arnaz, who popularized the dish “Arroz con Pollo” (rice and chicken) with black beans.