Fast Chicken Over Black Beans and Rice I keep black beans on hand, and when I’m exhausted and don’t feel like cooking for my family, I pull out this recipe. So easy to remember, make it once, and it’s in your head forever!
Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water has been absorbed, 20 to 25 minutes. Allow rice to stand covered for about 10 minutes.Advertisement
Mix salsa with black beans in a microwave-safe bowl, and cook in microwave oven on high until hot, about 2 minutes; stir once or twice during heating.
Divide cooked rice into individual serving bowls.
Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream.
Per Serving: 429 calories; protein 27.3g; carbohydrates 56.5g; fat 9.9g; cholesterol 57.7mg; sodium 639.5mg.