Best 6 Fast Chicken Over Black Beans And Rice Recipes

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Craving a hearty and flavorful meal that's ready in under 30 minutes? Look no further than this Fast Chicken over Black Beans and Rice. This simple yet satisfying dish combines juicy chicken, tender black beans, fluffy rice, and a zesty sauce for a delightful flavor experience.

For the chicken, you can use boneless, skinless chicken breasts or thighs, which are then seasoned with a blend of spices and pan-fried until golden brown. The black beans add a boost of protein and fiber, while the rice provides a fluffy base for the dish. The sauce is a flavorful combination of salsa, chicken broth, and spices, which adds a tangy and savory touch to the overall dish.

This recipe also includes variations to suit different preferences. If you're a fan of creamy textures, you can add a dollop of sour cream or Greek yogurt to the sauce. For a cheesy twist, sprinkle some shredded cheddar or Monterey Jack cheese on top before serving. If you prefer a vegetarian version, simply omit the chicken and add more black beans or other vegetables like bell peppers or corn.

With its ease of preparation, customizable flavors, and quick cooking time, this Fast Chicken over Black Beans and Rice is a perfect weeknight meal or a flavorful lunch option. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that's both delicious and convenient!

Let's cook with our recipes!

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.

BLACK BEANS AND RICE WITH CHICKEN AND APPLE SALSA



Black Beans and Rice With Chicken and Apple Salsa image

Canned beans get an upgrade thanks to garlic and spices.

Provided by Bon Appétit Test Kitchen

Categories     Bean     Chicken     Fruit     Poultry     Rice     Low Fat     Quick & Easy     Low Sodium     Dinner     Lunch     Apple     Legume     Healthy     Low Cholesterol     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 16

1 cup chopped peeled Granny Smith apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon (or more) fresh lime juice
1/3 cup finely chopped green bell pepper
2 tablespoons vegetable oil
3 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin seeds
3 cups low-salt chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt and freshly ground black pepper
4 cups cooked brown or white rice
1 2-3-pound rotisserie chicken, skin discarded and meat shredded
4-6 lime wedges

Steps:

  • Combine apple, 1/4 cup cilantro, 2 tablespoons onion, and 1 teaspoon lime juice in a small bowl; toss to coat. Set apple salsa aside.
  • Combine remaining onion, bell pepper, and oil in a large skillet. Cook over medium heat, stirring often, until completely softened, 6-7 minutes. Add garlic and next 3 ingredients; stir constantly for 2 minutes. Stir in broth and beans; bring to a boil. Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8-10 minutes. Season with salt, pepper, and more lime juice, if desired.
  • Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.

CHICKEN WITH BLACK BEANS AND RICE



Chicken with Black Beans and Rice image

Make and share this Chicken with Black Beans and Rice recipe from Food.com.

Provided by Maine-iac

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
3 cups chicken broth
1 1/2 cups white rice

Steps:

  • In a large pan, heat olive oil and add red pepper flakes.
  • Add onion and garlic, and cook until onion is tender.
  • Increase heat, add chicken, stirring until cooked.
  • Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
  • Add black beans, pimentos, remaining spices, and balsamic vinegar.
  • Blend and simmer uncovered for 30 minutes, reseasoning if needed.
  • While beans are simmering, bring broth to boil in a pan, add rice.
  • Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
  • Serve bean mixture over rice.

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES



Skillet Chicken With Black Beans, Rice and Chiles image

Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

Provided by Margaux Laskey

Categories     dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 1/2 cups chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
1/3 pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Steps:

  • Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
  • In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
  • Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

ONE-PAN BLACK BEANS, CHICKEN AND RICE



One-Pan Black Beans, Chicken and Rice image

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoons cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  • Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  • Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY



Zesty Lime Chicken Black Bean And Rice Recipe by Tasty image

Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper

Provided by Nathan Ng

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

4 chicken thighs
1 cup white rice
1 ½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 can black beans, drained
1 lime
salt, to taste
pepper, to taste

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
  • Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
  • Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
  • Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
  • Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
  • Serve the chicken over rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
  • Use Fresh Ingredients: Fresh ingredients will always give you the best flavor. If possible, use organic, free-range chicken and fresh, seasonal vegetables.
  • Season Generously: Don't be afraid to season your food well. Salt, pepper, garlic, and cumin are all great starting points.
  • Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook it just until it's cooked through, about 7-8 minutes per side.
  • Use a Variety of Vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables you like, such as corn, zucchini, or bell peppers.
  • Serve with Your Favorite Toppings: This dish is delicious on its own, but you can also serve it with your favorite toppings, such as sour cream, salsa, or guacamole.

Conclusion:

This fast chicken over black beans and rice is a healthy and flavorful meal that's perfect for a busy weeknight. It's easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner recipe, give this one a try. You won't be disappointed!

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