Chicken and Rice with Black Bean Salsa
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!
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Recipe Information
Ingredients
- 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
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
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.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the rice and toast it for 1-2 minutes, stirring frequently.
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.
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.
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.
Slice the rested chicken breasts into strips.
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
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 5504 mg | 239% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 15.1 g | ||
| Protein | 267.9 g | 536% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3298 mg | 70% | |
*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.
