Fast Chicken Over Black Beans and Rice Recipe - Allrecipes.com
Fast Chicken Over Black Beans and Rice Recipe
  • READY IN 35 mins

Fast Chicken Over Black Beans and Rice

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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 More Reviews

Oct 12, 2012

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!

 
Aug 20, 2012

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

 

7 Ratings

Apr 11, 2013

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

 
Mar 27, 2014

This was so good. My husband loved it and he is a VERY picky eater. But I altered the recipe. Here's what I did. First, I put the rice in my rice cooker. Added a table spoon of butter, salt, water until it covers the top of the rice, closed the lid then turned it on (when the rice cooker clicks, that means it's done cooking. It's so much nicer than cooking rice on the stove. You just turn it on then leave it alone.) I then cut 3 chicken breasts into chunks, put 2 tablespoons of vegetable oil in a skillet and put the chicken in it once it's hot. While the chicken was cooking I seasoned it with salt, pepper, garlic powder, onion powder, cumin, parsley and cayenne pepper. Then I stirred in a can of pinto beans (I didn't have black beans. Pinto beans work just fine.) I let the chicken and beans cook for a little longer. Then added a cup of jalapeño juice from a jalapeño jar, double the salsa (I use on the border salsa), mixed in 2 American cheese slices (stir until melted), put mixture on top of rice then sprinkle grated cheese on top with cilantro (my husband likes everything cheesy). It was awesome. The jalapeño juice, extra salsa and tons of cheese gave it lots if flavor. I omitted the sour cream. We aren't fans of sour cream.

 
Mar 08, 2014

Was really fast and easy! I changed a few things: I boiled one chicken breast (it was just for me and my husband) in chicken broth with a little salt, three peppercorns, and a bay leaf until the chicken was done. I put a half a can of Rotel in the rice (again only makes two servings). I only slightly drained the beans and added taco seasoning to taste.

 
Feb 01, 2014

This has become a new family staple. It is SO easy and really good!

 

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Nutrition

  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 56.5 g
  • 18%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 27.3 g
  • 55%
  • Sodium
  • 639 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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