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Just because it isn't Taco Tuesday, doesn't mean you can't put on your sombrero and do a little happy dance around the kitchen for dinner tonight! This heel-clickin' Black Bean Chicken & Rice has just the right amount of spice to put a little pep in everyone's step. Every plate full will bring the crew together quicker than merengue music on a Saturday night. This hot little number packs just the right amount of punch with the tender, seasoned chicken along with its favorite dance partners, the always adored, always sought after nutty black beans and fluffy rice... you just can't go wrong! So, the next time, you're in the mood for a little salsa (and juicy corn), give this Black Bean Chicken & Rice a twirl. You'll be glad you did!
Just because it isn't Taco Tuesday, doesn't mean you can't put on your sombrero and do a little happy dance around the kitchen for dinner tonight! This heel-clickin' Black Bean Chicken & Rice has just the right amount of spice to put a little pep in everyone's step. Every plate full will bring the crew together quicker than merengue music on a Saturday night. This hot little number packs just the right amount of punch with the tender, seasoned chicken along with its favorite dance partners, the always adored, always sought after nutty black beans and fluffy rice... you just can't go wrong! So, the next time, you're in the mood for a little salsa (and juicy corn), give this Black Bean Chicken & Rice a twirl. You'll be glad you did!
Ingredients
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon salt
- 2 (8-ounce) chicken breasts boneless and skinless, halved
- 2 teaspoons canola oil
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- fresh cilantro to taste, minced
- rice to taste, cooked, for serving
Directions
- In a small bowl, combine the chili powder, the cumin, the pepper, and the salt.
- Sprinkle the seasoning mixture over both sides of the chicken breasts.
- Heat the oil over medium heat in a large, nonstick skillet.
- Add the chicken breasts to the skillet and brown on both sides.
- Add the beans, the corn, and the salsa to the skillet.
- Cover the skillet and cook until a meat thermometer inserted into the center reads 165 degrees F, about 10-15 minutes.
- Top the chicken with the cilantro.
- Serve the chicken with rice.
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