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Easy Chicken-And-Black-Bean Skillet

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  • 1 lb Boned and skinned chicken breasts; cubed
  • 2 ts Olive oil
  • 2/3 c Salsa or picante sauce
  • 3/4 c Uncooked instant rice
  • 1/3 c Water
  • 1 cn Black beans; rinsed and drained
  • Salt; optional
  • Freshly ground black pepper


In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving. Season with salt and pepper.
NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently. Recipe by: Prevention's Healthy One-Dish Meals
Posted to MC-Recipe Digest by "Dan and Mary" <> on May 12, 1998