Tomato and Black Bean Chicken


Tomato and Black Bean Chicken

EDR Tomato and Black Bean Chicken
20 Min

Bring that Mexican restaurant-flavor right to your own kitchen! Our Tomato and Black Bean Chicken recipe is full of bold, south-of-the-border flavors, and it's made for a diabetes diet! It's a one-skillet favorite that will satisfy the heartiest of appetites! With a dinner like this one, ya know, an easy chicken recipe that whips up in no time and makes clean up a breeze, you just can't go wrong! 

What You'll Need

  • 1 pouch boneless, skinless chicken breast halves (about 4) cut into 3/4-inch strips
  • 1 (14-1/2-ounce) can reduced sodium stewed tomatoes, coarsely chopped
  • 1/4 cup salsa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup water
  • 1 cup instant brown rice
  • 2 low-sodium chicken bouillon cubes

What to Do

  1. Coat a large skillet with cooking spray and heat over medium-high heat.
  2. Add chicken and cook 5 to 7 minutes or until browned.
  3. Add remaining ingredients then bring to a boil. Reduce heat to low, cover, and simmer 10 minutes.
  4. Remove from heat and let stand 5 minutes before serving.

Test Kitchen Tip

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Looking forward to giving this a try!

IF you substitute black or red rice the recipe will be more nutritious (white and brown rice are empty calories compared to white and brown) -)

Yum, sounds great!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window