Chili-Chicken & Black Beans with Rice

This man-hearty meal is bursting with flavor and very filling, but dangerously tasty.  The hubby kept coming back for "just a couple more bites."  I think he finally had to force himself to stop.  I love it when the family loves it THAT much!

What You Need:
4 boneless, skinless chicken breast halves (4 oz. each)
3 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
2 cups water
2 cans (15 oz. each) Black Beans, rinsed and drained
2 cups salsa or picante sauce
1 bunch green onions, finely chopped
4 cups cooked rice

Let's Cook:

• Blend the seasoning spices together (chili powder, cumin, salt, pepper) and rub over chicken.
• In a large nonstick, skillet coated with cooking spray, brown chicken in olive oil on both sides.
• Remove chicken from skillet and set aside.
• Add 1 cup water to the pan and stir to loosen the brown bits from bottom.
• Stir in beans and salsa.
• Return chicken to skillet, cover and cook on medium heat for 15-20 minutes or until chicken is done.
• Stir once or twice, adding additional 1 cup of water if needed.
• When chicken is done, remove from skillet to cutting board and cut into ½-1 inch slices.
• Transfer beans to a 2 quart serving dish, transfer chicken back to top of beans.
• Garnish top with green onions.
• Serve with prepared rice. 

YIELD:  4 servings (1 chicken breast half, ½ cup rice, ½ cup beans)

Nutrition Facts:     Not Available

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