You will need:
- 4 boneless, skinless chicken breasts
- 2 c steamed white rice
- 1 can black beans, rinsed
- 1/2 can Rotel
- 1/2 c roughly chopped onion
- 1 tbsp minced garlic
- 3 tbsp EVOO, divided
- 2 tbsp chopped fresh cilantro
- 1 tbsp chicken bouillon
- 1 tsp cumin
- 1 tbsp garlic salt
While the rice is steaming, I started cooking the chicken. I used a large skillet, added 2 tbsp EVOO and the chicken. Season with salt and pepper and cook over medium heat. Allow to brown on one side before flipping to cook the other side.
Now, while the rice and chicken are doing their own thing, I started on the black beans. I added the last bit of EVOO, 1 tbsp, to a medium sauce pan along with the chopped onion and garlic. Heat over medium heat until the onions become tender. Next, add in the chicken bouillon, cumin and garlic salt; mix well. Lastly, add in the rinsed black beans, the 1/2 can of Rotel and cilantro. Let simmer together while everything else finishes cooking – approximately 20 minutes or so.
Plate it up this awesomeness with the rice on the bottom, topped with the black beans, topped with the chicken breast. Serve with a side of guac and you're set! Buen provecho!
© Cruzin’ Thru | 2014