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Delicious Chicken Black Beans Corn Rice Recipe

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CrockPot Mexican Shredded Chicken with Black Beans & Corn
CrockPot Mexican Shredded Chicken with Black Beans & Corn from www.thismamacooks.com

Description

This chicken black beans corn rice recipe is a perfect combination of protein, fiber, and carbohydrates. This dish is not only flavorful but also packed with essential nutrients that your body needs. The dish is easy to make and can be enjoyed by people of all ages. The dish is perfect for lunch, dinner, or even as a meal prep option.

Prep Time

The prep time for this dish is around 15 minutes. This includes washing and cutting the vegetables, draining the canned beans and corn, and marinating the chicken.

Cook Time

The cook time for this dish is approximately 30 minutes. This includes cooking the chicken, sautéing the vegetables, and cooking the rice.

Ingredients

  • 1 lb chicken breast, cut into small pieces
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked rice
  • 2 tbsp olive oil
  • 1/4 cup chopped fresh cilantro (optional)

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat.
  2. Season the chicken with chili powder, cumin, paprika, salt, and black pepper. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add 1 tbsp of olive oil and sauté the onion and garlic until fragrant, about 2-3 minutes.
  4. Add the diced bell peppers to the skillet and cook until slightly softened, about 5 minutes.
  5. Add the black beans and corn to the skillet and stir to combine with the vegetables.
  6. Add the cooked chicken back to the skillet and stir to combine with the vegetables and beans.
  7. Cook for an additional 5 minutes until everything is heated through.
  8. Stir in the cooked rice and mix until everything is well combined.
  9. Top with chopped cilantro (optional) and serve hot.

Notes

This dish can be easily customized to suit your taste preferences. You can add more or less of the spices to adjust the heat level. You can also add other vegetables such as zucchini, tomatoes or spinach to increase the nutrient content.

Nutrition Info

  • Calories: 405
  • Carbohydrates: 47g
  • Protein: 35g
  • Fat: 9g
  • Saturated Fat: 1g
  • Cholesterol: 73mg
  • Sodium: 880mg
  • Potassium: 859mg
  • Fiber: 8g
  • Sugar: 3g
  • Vitamin A: 1908IU
  • Vitamin C: 68mg
  • Calcium: 64mg
  • Iron: 3mg

Recipe Tips

  • You can use either white or brown rice for this dish. If using brown rice, adjust the cook time accordingly.
  • Make sure to drain and rinse the canned beans to remove excess salt and starch.
  • For a vegetarian version of this dish, omit the chicken and add more vegetables such as mushrooms or eggplant.
  • To save time, you can use pre-cooked rice or a rice cooker to cook the rice.

Enjoy this delicious and nutritious chicken black beans corn rice recipe!


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