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Mexican Chicken, Black Bean & Brown Rice

Here's how you make Mexican Chicken, Black Bean & Brown Rice
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  • Servings: 4
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 tablespoons oil
  • 1 to 1 1/4 pounds boneless skinless chicken breasts (4 breasts, cut into bite-size pieces, you could use thighs instead)
  • 1 yellow onion (chopped)
  • 1 jalapeno pepper (fine diced)
  • 3 garlic cloves, minced
  • 1 package (1.25 ounce) taco seasoning mix
  • 1 can (15 ounce) black beans (drained, rinsed)
  • 1 can (10 ounce) diced tomatoes & green chilies (DON'T drain, use RoTel)
  • 1 cup whole kernel corn (canned, drained)
  • 1 cup water (or chicken broth)
  • 280 grams dry brown rice (instant rice, dry, 1 1/4 cups)
  • 1 cup shredded cheese (cheddar and Monterey Jack cheese blend)
  • Salt & pepper
  • Chopped cilantro, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat oil in large skillet over medium-high heat. Add chicken, cook until just about done, stirring occasionally.

  • Step 2: Add onion, jalapeno and garlic; cook 2 minutes more. Add taco seasoning; mix until combined with the ingredients.

  • Step 3: Stir in black beans, tomatoes with the juice from the can and water; bring to a boil.

  • Step 4: Stir in rice. Add salt and pepper. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.

We hope you enjoy this recipe!

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