Easy Chicken Rice and Beans
This Chicken Rice and Beans recipe is a quick, flavorful, and wholesome dinner idea. Packed with lean protein, hearty beans, and zesty spices, it's perfect for busy weeknights, meal prep, or cozy family dinners.
Equipment
- Skillet
- Mixing bowl
Ingredients
- 4 boneless skinless chicken breasts 4 oz each
- 3 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/4 teaspoon salt
- 2 teaspoons canola oil
- 1 can black beans 15 oz, rinsed and drained
- 1 cup frozen corn
- 1 cup salsa your preferred variety
- 2 cups hot cooked brown rice
Instructions
- Season the chicken breasts with chili powder, cumin, black pepper, and salt.
- In a large skillet, heat canola oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes per side.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
- In the same skillet, add black beans, frozen corn, and salsa. Stir to combine and cook over medium heat until heated through, about 5 minutes.
- Return the sliced chicken to the skillet, nestling it into the bean and corn mixture. Heat for an additional 2-3 minutes.
- Serve the chicken, beans, and corn over hot cooked brown rice. Garnish with optional toppings like fresh cilantro, shredded cheese, lime wedges, or avocado slices.
Notes
Feel free to customize this dish with your favorite toppings or substitute ingredients based on what's available in your pantry.
