Monday, February 25, 2013
Black Bean Chicken with Rice Recipe
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice
Combine the chili powder, cumin, pepper and salt; rub over chicken. In a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. Stir in the beans, corn and salsa. Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170°. Slice chicken; serve with rice and bean mixture.
Yield: 4 servings.
1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice = 10 WWPointsPlus
Find the original recipe at Taste of Home