Southwestern Chicken With Black Beans Rice Recipes

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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

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.

SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

SOUTHWEST BLACK BEAN CHICKEN AND RICE



Southwest Black Bean Chicken and Rice image

A simple crockpot chicken recipe with Bush's Black Beans and rice.

Provided by Kristen

Time 5h15m

Number Of Ingredients 12

1 tablespoon olive oil
1 pound boneless (skinless chicken thighs or breasts)
1 1/2 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 medium onion (chopped)
3/4 cup uncooked white rice
2 15 ounce cans BUSH'S® Black Beans, drained
1 15 ounce can diced tomatoes, drained
1 cup shredded Cheddar cheese

Steps:

  • Heat oil in a 10-inch skillet over medium-high heat. Add chicken thighs or breasts; brown completely.
  • Combine chicken, broth, seasonings, onion and rice in slow cooker. Top with beans and tomatoes.
  • Cover and cook 4-5 hours on low. Serve topped with cheese.

SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE



Southwestern Chicken with Black Beans & Rice image

Black beans and hot pepper sauce add Tex-Mex flavors to this Healthy Living grilled chicken and rice dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 2 servings.

Number Of Ingredients 8

2 Tbsp. KRAFT Zesty Italian Dressing
2 small boneless skinless chicken breasts (1/2 lb.)
1/2 cup chopped onions
1 can (14.5 oz.) stewed tomatoes, undrained
1 cup rinsed canned black beans
3 slices OSCAR MAYER Deli Fresh Honey Ham, chopped
1/2 tsp. hot pepper sauce
1 cup instant brown rice, cooked

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.

Nutrition Facts : Calories 530, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 40 g

SOUTHWESTERN RICE



Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

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.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

SOUTHWEST CHICKEN AND BLACK BEAN CASSEROLE



Southwest Chicken and Black Bean Casserole image

I was looking for a healthy and creative way to use up some things I had in the pantry. I like this recipe because it is so easy to prepare, very he4althy, and everyone in the family likes it. It is great for a family meal, as party fare, or to take to a pot luck. I also like it because you can feed a lot of people with a few inexpensive ingredients.

Provided by Nicki2772

Categories     Mexican

Time 40m

Yield 2 Pans, 12 serving(s)

Number Of Ingredients 8

3 large boneless skinless chicken breasts
2 (26 ounce) jars of walmart corn and black bean salsa
1 (15 1/2 ounce) can black beans
1 (10 ounce) bag frozen sweet corn, thawed
24 small flour tortillas
2 cups shredded Mexican blend cheese
ground cumin
celery salt

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.

Nutrition Facts : Calories 370.9, Fat 12, SaturatedFat 5.5, Cholesterol 40.2, Sodium 650.7, Carbohydrate 45.4, Fiber 5.6, Sugar 3, Protein 20.5

SOUTHWEST CHICKEN BEAN AND RICE CASSEROLE



Southwest Chicken Bean and Rice Casserole image

A nice easy casserole. Serve with a dallop of light sour cream on top; if desired. Sometimes I add some corn to the chicken mixture.

Provided by Parsley

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

3 cups cooked rice
1 -2 tablespoon butter
1/2 teaspoon salt
14 1/2 ounces diced tomatoes with green pepper and onion, undrained
2 cups shredded cheddar cheese, DIVIDED
1 tablespoon oil
1 cup chopped sweet onion
5 cups diced cooked chicken
19 ounces enchilada sauce
29 ounces black beans, rinsed and drained
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon adobo seasoning
1/2 teaspoon ground cumin
1 tablespoon cilantro
2 3/4 ounces sliced black olives (optional)
2 teaspoons cilantro

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.

Nutrition Facts : Calories 512.2, Fat 18.9, SaturatedFat 8.8, Cholesterol 99.1, Sodium 1057.4, Carbohydrate 45.5, Fiber 8.2, Sugar 5.5, Protein 38.6

SOUTHWESTERN STYLE BEANS AND RICE WITH CHICKEN



Southwestern Style Beans and Rice With Chicken image

This recipe from a friend calls for either black beans or pinto beans to be used in the mix. I used boneless, skinless chicken breasts in place of the whole cut up chicken.

Provided by kitty.rock

Categories     Brown Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 (3 1/2 lb) whole chickens, deboned and cut up
2 cups texmati cooked brown rice
2 (15 ounce) cans black beans or 2 (15 ounce) cans pinto beans, drained and rinsed well
1/4 cup virgin olive oil
1 large onion, peeled and finely chopped
1 medium red pepper, seeded and finely chopped
1 medium fresh jalapeno pepper, seeded and finely chopped
2 fresh garlic cloves, minced
1 (14 ounce) can diced tomatoes with juice
1 teaspoon cumin
1 lemon, juice of
sea salt
fresh ground black pepper
1 cup prepared chicken broth

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.

Nutrition Facts : Calories 1130.1, Fat 56.9, SaturatedFat 14.1, Cholesterol 187.2, Sodium 586.9, Carbohydrate 87.4, Fiber 23, Sugar 7.2, Protein 68

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