Chili-Chicken & Black Beans with Rice
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Family Tested & Approved
boneless, skinless chicken breast halves
(15 oz.) black beans, rinsed and drained
salsa or picante sauce
green onions, finely chopped
Blend the seasoning spices together (chili powder, cumin, salt, pepper) and rub over chicken.
In a large nonstick, skillet coated with cooking spray, brown chicken in olive oil on both sides.
Remove chicken from skillet and set aside.
Add 1 cup water to the pan and stir to loosen the brown bits from bottom.
Stir in beans and salsa.
Return chicken to skillet, cover and cook on medium heat for 15-20 minutes or until chicken is done.
Stir once or twice, adding additional 1 cup of water if needed.
When chicken is done, remove from skillet to cutting board and cut into ½-1 inch slices.
Transfer beans to a 2 quart serving dish, transfer chicken back to top of beans.
Garnish top with green onions.
Serve with prepared rice.
Last Updated: Mon, Aug 13, 2012