Chicken and Rice with Black Bean Salsa

Nutriscore Rating: 78/100

Elevate your dinner game with this vibrant and flavorful Chicken and Rice with Black Bean Salsa recipe! Perfectly seasoned, pan-seared chicken breasts are served atop fluffy, toasted long-grain rice cooked in savory chicken broth. Topping it all off is a zesty homemade black bean salsa bursting with fresh ingredients like diced tomatoes, red onion, cilantro, and tangy lime juice, with a touch of smoky cumin and chili powder for a bold kick. Ready in just 45 minutes, this Tex-Mex-inspired dish is a wholesome, one-skillet wonder that’s as easy to make as it is packed with protein and nutrients. Ideal for a weeknight meal or casual entertaining, this recipe will delight your taste buds with vibrant colors, warm spices, and fresh flavors. Garnish with extra lime wedges or cilantro for a stunning plate that’s sure to impress!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 4 pieces Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 cup Long-grain white rice
• 2 cups Chicken broth
• 1 can Canned black beans
• 2 medium Fresh tomatoes
• 1 small Red onion
• 0.25 cup Fresh cilantro
• 1 large Lime
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Chili powder

📝 Instructions

8 steps

1. Season the chicken breasts with salt, black pepper, and garlic powder on both sides.

2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side or until fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest.

3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the rice and toast it for 1-2 minutes, stirring frequently.

4. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover the skillet and simmer for 15-18 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

5. While the rice cooks, prepare the black bean salsa. Rinse and drain the canned black beans. Dice the tomatoes and red onion. Finely chop the fresh cilantro.

6. In a medium bowl, combine the black beans, diced tomatoes, diced red onion, and chopped cilantro. Add the juice of the lime, ground cumin, chili powder, and a pinch of salt. Mix well and set aside.

7. Slice the rested chicken breasts into strips.

8. To serve, place a portion of rice on each plate, top with sliced chicken, and spoon over a generous amount of black bean salsa. Garnish with additional cilantro or lime wedges, if desired.

Nutrition Facts

1 serving (500.1g)

Calories		580
% Daily Value*
Total Fat		13.5 g	17%
	Saturated Fat	3.0 g	15%
	Polyunsaturated Fat	0.0 g
Cholesterol		148 mg	49%
Sodium		1269 mg	55%
Total Carbohydrate		45.0 g	16%
	Dietary Fiber	12.0 g	43%
	Total Sugars	2.0 g
Protein		67.0 g	134%
Vitamin D		0.0 mcg	0%
Calcium		105 mg	8%
Iron		5.5 mg	31%
Potassium		1111 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 495 cal (21.7%%)

Protein: 1069 cal (46.8%%)

Carbs: 719 cal (31.5%%)