Salsa Rice With Chicken And Black Beans Food

BLACK BEAN CHICKEN WITH 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.

SALSA RICE WITH BLACK BEANS AND CORN

Steps:

• In a medium sauce pot, cook rice according to package instructions. When the rice is half way cooked, add black beans, salsa, and cook about 10 minutes for regular rice and 3 minutes for instant rice .Continue cooking rice. Remove the pot, using a spoon, stir in chopped cilantro and season, to taste, with salt and black pepper.

CROCK POT BLACK BEAN SALSA CHICKEN (OAMC)

Steps:

• For immediate cooking:.
• Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
• Add the chicken.
• Salt and pepper to taste if desired.
• Added 1 more cup of salsa over the top of the chicken.
• Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.
• For OAMC:.
• You can dump everything into a freezer bag except for the cream cheese and freeze.
• Dump in the crock pot (frozen is ok).
• Cook on low for 8 hours.
• Add cream cheese when you are done.
• Good served over cooked rice and dipped into with tortilla chips.

CHILI BROWN RICE WITH CHICKEN, BLACK BEANS AND OLIVES

Steps:

• Heat the oil in a Dutch oven over medium heat; add the rice. Toast, stirring occasionally, until aromatic, 2-3 minutes.
• Turn heat to low; push rice aside. Stir in chili powder to taste, cumin and oregano; toast 15 seconds. Gradually stir in water; stir in 2 cups of the salsa and the salt. Taste; stir in more chili powder if you like. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 1 hour.
• Stir in beans, chicken, corn and olives; if mixture seems dry, stir in more salsa. Cover; continue cooking 1 minute. Turn off heat; let rest, covered, 4 minutes.
• Stir in avocado and cilantro. Add lime juice, pepper and salt to taste, if needed. Serve at the table with bowls of salsa, sour cream, cheese and onion.

CHICKEN BAKE WITH BLACK BEANS AND SALSA

Steps:

• Heat oven to 350°. Lightly grease a 2-quart casserole or spray with nonstick cooking spray.
• Wash chicken and pat dry. Sprinkle the chicken all over with salt and pepper or a spicy chicken seasoning blend.
• Combine the drained beans, corn, 1 cup of the salsa, green chile peppers, and half of the cilantro. Put the mixture into the prepared baking dish. Arrange chicken over the bean and corn mixture, then spoon the remaining salsa over the chicken. Sprinkle with the remaining cilantro and top evenly with the cheese.
• Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 10 minutes, or until chicken is tender and juices run clear.

SKILLET CHICKEN WITH BLACK BEANS AND RICE

Steps:

• Slice the chicken breasts at an angle to make 1/2-3/4 inch thick slices.
• Preaheat olive oil on skillet to medium high.
• Just as the olive oil starts to 'smoke' reduce heat to medium and add the garlic.
• Quickly stir until the garlic is just aromatic (15-20 seconds) and add chicken.
• Continue to cook on medium heat until the chicken is cooked through and slightly browned.
• Remove the chicken from skillet and set aside.
• Add 1 tbsp water to the skillet and scrap until the drippings are glazed.
• In the same skillet combine the black beans, corn, and salsa and heat on low/medium-low until warm.
• Serve the chicken on a bed of rice with the black beans & salsa mix on the side.

BROWN RICE WITH SALSA AND BLACK BEANS

Steps:

• Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.

SLOW-COOKER BLACK BEANS AND RICE

Steps:

• In 3 1/2- to 6-quart slow cooker, mix all ingredients except rice.
• Cover; cook on High heat setting 6 to 8 hours.
• Remove bay leaves. Serve beans over rice. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

CHICKEN AND RICE WITH BLACK BEAN SALSA

Steps:

• Preheat oven to 350.
• First, start your rice. Brown rice can take up to 45 minutes to cook sometimes (although I like the Uncle Ben's 10-minute brown rice). Time it accordingly so that the rice is finished by the time the main dish is finished.
• Pour the salsa into the bottom of a 13" x 9" glass baking dish. You can add extra if you want salsa leftover to mix into the rice.
• Fillet the chicken breasts. Lay them on top of the salsa.
• Bake for 25 minutes.
• Remove from the oven and pour the black beans in the baking dish. Bake for another 10 minutes.
• Take it out again and sprinkle the top with shredded cheese. Bake for another 2 minutes or until the cheese melts.
• Dish out the chicken and black beans onto plates. Then, mix in the prepared rice into the dish with the leftover salsa and beans, and serve alongside the chicken. Enjoy!