Southwest Black Bean Chicken And Rice Food

SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken and stirring onions after 2 min.
• Add tomatoes, beans, ham and hot sauce; stir. Simmer on low heat 10 min. or until chicken is done (165ºF), turning chicken after 5 min.
• Serve over hot rice.

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.

SOUTHWESTERN RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE

Steps:

• Preheat oven to 350. Lightly spray a 13" x 9" baking dish with nonstick cooking spray.
• In a large skillet over medium heat, melt butter; add rice, salt and diced tomatoes w/ pepper/onion. Heat through and pour into bottom of prepared baking pan. Sprinkle 1 cup of the cheese over top.
• In same skillet, over med-high heat, sautee onion in the oil until translucent. Add diced cooked chicken, enchilada sauce, black beans, pepper, salt, adobo, cumin and 1 tbsp cilantro. Stir and heat through. Pour over top of mixture already in the baking pan.
• Sprinkle remaining 1 cup cheddar cheese over top. (then scatter optional sliced black olives over cheese, if using them). Sprinkle with 2 tsp cilantro.
• Bake at 350 for 20-25 minutes.

SOUTHWESTERN STYLE BEANS AND RICE WITH CHICKEN

Steps:

• NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
• If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
• In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
• Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
• Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.

SOUTHWEST CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Sprinkle chicken breast generously with cumin and celery salt on both sides.
• Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
• Shred cooked chicken with two forks.
• Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
• Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
• Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
• Put each roll, seam side down, close together into baking dish.
• Top each dish with 1/2 of the remaining salsa.
• Sprinkle with cheese.
• Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.