Ingredients (8)
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boneless, skinless chicken breasts, cut into 1-inch pieces 2
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canola oil 1 tablespoon
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black beans, drained and rinsed 1 can (15.5 ounces)
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chunky salsa 1 jar (16 ounces)
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instant rice 2 cups
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water or chicken stock 2 cups
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kosher salt and freshly ground black pepper, to taste
Steps (4)
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1
In a medium bowl, toss the chicken and seasoning mix together until well-coated.
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2
Warm the oil in a large skillet over medium-high heat; when hot, add the chicken and cook until browned and cooked through (165°F).
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3
Stir in the beans, salsa, rice, and water to the chicken; season with salt and pepper. Bring to a simmer, cover, reduce heat to low, and cook for 10 minutes, or until all of the liquid has been absorbed by the rice.
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4
Let stand 5 minutes, then fluff and serve hot. (For a bit of freshness and added spice, garnish with fresh cilantro and diced jalapeño.)
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