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

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