Chili-Chicken & Black Beans with Rice

Michelle Parker


This man-hearty meal is bursting with flavor and very filling, but dangerously tasty. The hubby kept coming back for "just a couple more bites." I think he finally had to force himself to stop. I love it when the family loves it THAT much!


★★★★★ 1 vote

15 Min
30 Min


  • 4
    boneless, skinless chicken breast halves
  • 3 tsp
    chili powder
  • 1 tsp
    ground cumin
  • 1/4 tsp
  • 1/4 tsp
  • 2 Tbsp
    olive oil
  • 2 c
  • 2 can(s)
    (15 oz.) black beans, rinsed and drained
  • 2 c
    salsa or picante sauce
  • 1 bunch
    green onions, finely chopped
  • 4 c
    cooked rice

How to Make Chili-Chicken & Black Beans with Rice


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

Printable Recipe Card

About Chili-Chicken & Black Beans with Rice

Course/Dish: Chicken
Other Tag: Quick & Easy

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