Creamy Chicken Rice And Bean Salad Recipes

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BLACK BEAN CHICKEN WITH RICE



Black Bean Chicken with Rice image

This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Steps:

  • In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.

CHICKEN, RICE AND BEAN SALAD



Chicken, Rice and Bean Salad image

Categories     Salad     Bean     Chicken     Herb     Poultry     Rice     Freeze/Chill     Low Fat     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 cups water
1 1/4 cups canned unsalted chicken broth
1 1/2 cups long-grain rice
6 boneless skinless chicken breasts, well trimmed
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15-ounce cans black beans, rinsed, drained
1 16-ounce can corn, rinsed, drained
1 bell pepper, chopped
1/2 red onion, chopped
1/4 cup lightly packed chopped fresh cilantro
3 tablespoons fresh lime juice
2 large garlic cloves

Steps:

  • Bring 2 cups water and 1 cup chicken broth to boil in heavy medium saucepan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Transfer rice to large bowl and cool.
  • Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with 1/2 tablespoon olive oil. Season chicken with salt and pepper and sprinkle with 1 teaspoon cumin. Broil chicken until cooked through, turning once, about 10 minutes. Cool and cut chicken into 1-inch pieces.
  • Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in bowl. Combine remaining 1/4 cup chicken broth, remaining 1 tablespoon olive oil, remaining 1 teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.(Can be prepared up to 4 hours ahead. Cover and refrigerate.)

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