Chili-Chicken & Black Beans with Rice
boneless, skinless chicken breast halves
(15 oz.) black beans, rinsed and drained
salsa or picante sauce
green onions, finely chopped
1Blend the seasoning spices together (chili powder, cumin, salt, pepper) and rub over chicken.
2In a large nonstick, skillet coated with cooking spray, brown chicken in olive oil on both sides.
3Remove chicken from skillet and set aside.
4Add 1 cup water to the pan and stir to loosen the brown bits from bottom.
5Stir in beans and salsa.
6Return chicken to skillet, cover and cook on medium heat for 15-20 minutes or until chicken is done.
7Stir once or twice, adding additional 1 cup of water if needed.
8When chicken is done, remove from skillet to cutting board and cut into ½-1 inch slices.
9Transfer beans to a 2 quart serving dish, transfer chicken back to top of beans.
10Garnish top with green onions.
11Serve with prepared rice.
Originally Posted: Fri, Mar 16, 2012