Fast Chicken Over Black Beans and Rice

Fast Chicken Over Black Beans and Rice

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Redhead
Recipe by  Redhead

“I keep black beans on hand, and when I'm exhausted and don't feel like cooking for my family, I pull out this recipe. So easy to remember, make it once, and it's in your head forever!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. 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.
  3. Divide cooked rice into individual serving bowls.
  4. Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream.

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Reviews (6)

Rate This Recipe
Von424
11

Von424

Very good, cheap & easy! I play softball on the weeknights so I need something I can whip up fast after work...this works! I boil my chicken in my yummy spices & then shred it. Instead of cooking the salsa/beans in the microwave, I bring them to a boil in a pot & then throw in the chicken & let it all simmer together - more flavor gets into the chicken & blends better, I think. Like another reviewer, I did add more salsa (almost double) but thats just my taste preference...also I throw in a little cayenne for an extra kick! Very good & very easy!

LindaT
9

LindaT

Fast, easy.. good recipe for leftover chicken... needed more salsa in my opinion

mercurysimpson
3

mercurysimpson

me and my sister just made this its good n i will add it to my fav lite to make over and over again. you also could use chicken in a can it wordk just as well

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 429 cal
  • 21%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 56.5 g
  • 18%
  • Protein
  • 27.3 g
  • 55%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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