Black Bean Chicken With Rice For Two Recipes

BLACK BEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

CROCK-POT CHICKEN WITH BLACK BEANS & CREAM CHEESE

Steps:

• Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
• Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
• Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
• Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
• All done and enjoy!

BLACK BEAN CHICKEN WITH RICE FOR TWO

Steps:

• 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 8-10 minutes or until a thermometer reads 170°., Slice chicken; serve with rice and bean mixture.

FAST CHICKEN OVER BLACK BEANS AND RICE

Steps:

• Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. Allow rice to stand covered for about 10 minutes.
• Mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
• Divide cooked rice into individual serving bowls.
• Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream.

CUBAN BLACK BEANS CHICKEN WITH RICE

Steps:

• Preheat your oven to 400 degrees F.
• Follow the recipe for salsa avocado roast chicken skilletand roast the chicken.
• In the meantime, cook the rice. Place a pot over medium-high heat and add in the butter (or olive oil), then add in the rinsed rice and sauté the rice in the butter for at least 1 min and up to 2 mins. Then add in the salt and water.
• Bring the mixture to a boil, and then lower the heat to the lowest setting on your stove. Cover the pot and allow the rice to cook for about 30 mins until all water is absorbed and the rice is tender.
• **If using wild rice, black or brown rice, make sure the rice is soaked for 30 mins prior to cooking.
• In the meantime, start with the beans. Add the olive and start sauteeing the onions and bell peppers in a deep skillet or cast iron pan over medium-high heat. Add a pinch of salt and sauté for about 2-3 mins until the veggies are softened.
• At that point add in the garlic and cilantro and sauté for another min. Then add in the beans, spice, and stock and bring the mixture to a boil.
• Lower the heat to a simmer and let the beans soak up all the flavors and cook for about 5 mins more until the sauce starts to thicken up.
• Finish off the beans by adding the vinegar and cilantro. Turn off the heat and keep the beans covered until ready to serve.
• Make the avocado creme by pulsing all ingredients together, follow the recipe in this Mexican style lentil detox salad.
• To serve, place the rice on a side, the chicken on the other side and the beans in the middle overlapping on both sides.
• Drizzle avocado creme on a side, the salsa on the other, hot sauce and sour cream on the corner.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Steps:

• Season both sides of the chicken thighs with salt and pepper.
• In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
• Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
• Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
• Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
• Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
• Serve the chicken over rice and garnish with cilantro.
• Enjoy!

ONE-PAN BLACK BEANS, CHICKEN AND RICE

Steps:

• Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
• Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
• Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in chicken; cook until golden on all sides. Pour onions and chicken into a casserole dish. Stir in tomatoes, black beans, chile peppers, cilantro, cumin, and rice.
• Bake in preheated oven for 45 minutes.

QUICK BLACK BEANS AND RICE

Steps:

• In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.

BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA

Steps:

• Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
• Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
• Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

CHICKEN AND TWO BEAN CHILI

Steps:

• Fill a large pot with lightly-salted water and bring to a boil. Boil the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes. Drain the chicken and place in a slow cooker.
• Heat the olive oil in a skillet over medium heat. Brown the onion and garlic in the hot oil, 5 to 7 minutes; scrape into the slow cooker.
• Add the black beans, great Northern beans, tomatoes with green chiles, tomato sauce, chicken stock, brown sugar, corn, vinegar, chili powder, cumin, cilantro, salt, and cayenne pepper to the slow cooker. Cook on High until the beans are tender, 3 to 4 hours. Stir the diced green, red, and yellow bell peppers into the chili and cook another 20 minutes.

CHICKEN AND BLACK BEAN BURRITOS

Steps:

• Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
• Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
• Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
• Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

BLACK BEANS & RICE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350*F Make Zatarains Black Beans & Rice according to package directions. Add to black beans & rice, shredded chicken, green chilies & corn. In a separate bowl combine cream of chicken soup, sour cream, and cheese. Spread 1/3 of soup mixture onto bottom of 9 x 13 casserole dish or divide into two 9 x 9 casserole dishes and freeze one for later. Scoop 1/2 cup of rice & beans mixture into a tortilla, sprinkle with mozzarella cheese and roll up. Place in casserole dish on top of soup mixture. Scoop and roll all tortillas. Once pan is full, pour remaining soup mixture on top of all rolled tortillas. Bake for 30 minutes. Remove from oven and devour!

PULLED CHICKEN & BLACK BEAN CHILLI

Steps:

• Heat the oil in a shallow saucepan or casserole dish with a lid. Tip in the onions and cook over a medium-low heat for 5 mins until softened. Add the chicken and turn up the heat to medium. Stir in the garlic, a small pinch of sugar, the oregano, cumin seeds and some seasoning. Cook for a couple of minutes, then add the chipotle and cook for a few minutes more. Pour in the passata, 100ml water and add the stock. Season and bring to a simmer.
• Cover with a lid and cook for 40-50 mins, stirring occasionally until the chicken is tender. Shred the chicken into the sauce using two forks, then stir through the beans. Simmer for 5 mins more, then turn off the heat. Squeeze in the lime juice. Can be kept chilled for three days and frozen for up to two months. Defrost thoroughly and reheat. Serve with rice or tortilla wraps, and some coriander, feta, lime wedges and red onion on the side, if you like.