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Mexican Chicken and Black Bean Rice

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Although I’m a very picky eater, meaning I don’t eat beans, I was shocked at how tasty this was. The seasoned chicken and melty cheese sort of mask the texture of the beans, which is the part I don’t care for.  I’m a texture person and the beans in a dish usually ruin it for me, but not this time! The whole family ate this right up and requested that we have it again sometime soon. No problem, I can do that!

Mexican Chicken and Black Bean Rice


Scroll down for a printable version.


What do you need?
1 tablespoon homemade taco season (or you can use 2 tablespoons from a packet)
1 1/2 cups rice
1 tablespoon brown sugar
4 boneless skinless chicken breasts, cooked and shredded
1/4 cup water
1 can black beans, rinsed
2 cups shredded cheese
Toppings such as sour cream, lettuce, tomato, etc.

What do you do?
Your going to cook your rice according to the package directions, adding 1 tablespoon of taco seasoning and brown sugar to the water.
While that is cooking, mix the other tablespoon of taco season with the 1/4 cup water.
In a large non stick skillet place the shredded chicken and water/taco season mix.
Simmer over medium heat until the water is fully absorbed and the chicken is flavorful. About 5-8 minutes.
Preheat your oven to 350 degrees.
Toss your rice, beans, and chicken together.
Place in a baking dish, top with the cheese, and bake for 20 minutes or until heated through and the cheese is bubbly.

Top with your favorite toppings.

Our favorite Mexican dishes, that I know you’ll love too, check them out!
Taco Pasta
Homemade Hamburger Helper – Crunchy Taco
Better Then the Packet, Homemade Taco SeasoningTaco Stuffed Peppers

Print

Mexican Chicken and Black Bean Rice

Author Joanna @ Everyday Made Fresh

Ingredients

  • 1 tablespoon homemade taco season or you can use 2 tablespoons from a packet
  • 1 1/2 cups rice
  • 1 tablespoon brown sugar
  • 4 boneless skinless chicken breasts cooked and shredded
  • 1/4 cup water
  • 1 can black beans rinsed
  • 2 cups shredded cheese
  • Toppings such as sour cream lettuce, tomato, etc.

Instructions

  1. Your going to cook your rice according to the package directions, adding 1 tablespoon of taco seasoning and brown sugar to the water.
  2. While that is cooking, mix the other tablespoon of taco season with the 1/4 cup water.
  3. In a large non stick skillet place the shredded chicken and water/taco season mix.
  4. Simmer over medium heat until the water is fully absorbed and the chicken is flavorful. About 5-8 minutes.
  5. Preheat your oven to 350 degrees.
  6. Toss your rice, beans, and chicken together.
  7. Place in a baking dish, top with the cheese, and bake for 20 minutes or until heated through and the cheese is bubbly.
  8. Top with your favorite toppings.
This recipe was adapted from Oh Sweet Basil.

 

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Reader Interactions

Comments

  4. How funny – I’m a “texture” person too when it comes to picky eating. Don’t get me started on ground beef 😉 This the reason this recipe is right up my alley – I prefer to use chicken in most meals and I’ve been leaning toward Mexican dishes a lot lately. Pinning it for future reference!
    Thanks for joining us at the #HomeMattersParty

    Reply

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