Mexican Chicken and Black Bean Skillet

Name: Mexican Chicken and Black Bean Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: - 3 chicken breasts (cover in salt, pepper & some paprika); - 2 tins of tomatoes; - 1 red onion cubed; - 3 cloves of garlic minced; - 1 pepper in cubes; - 1 tin of black beans; - 1.5 cups of rice; - Cheese of choice grated; - 2 tsp cumin, 1 tsp chilli flakes, 1 tsp smoked paprika, 1/2 tap cinnamon 1/2 tsp ground coriander, salt and pepper (to season); - 2 tsp Worcestershire sauce; - 2 tsp brown sugar; - 1 tbsp tomato purée; - 1 chicken stock cube an can of water; - Jalapeños and fresh coriander for serving

by The Last Bite

4 Servings

40 min

If you like Mexican flavours then you’re going to love this dish!

Mexican chicken and black bean skillet 🇲🇽

It’s kind of a twist between a chilli con carne with rice, and the chicken filling from enchiladas, and it really works nicely!

This meal is packed with all the key food groups for a nutritious and delicious dinner.

The chicken goes so nicely with the cumin and Smokey paprika flavours. The baked oozy cheese on top is the perfect finish for the dish. Top with some jalepenos if you would like that extra spice!

For more of my tasty and nutritious recipes, please also check out my Instagram page, @the.last.bite.food.blog

Mexican Chicken and Black Bean Skillet

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Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

- 3 chicken breasts (cover in salt, pepper & some paprika)
- 2 tins of tomatoes
- 1 red onion cubed
- 3 cloves of garlic minced
- 1 pepper in cubes
- 1 tin of black beans
- 1.5 cups of rice
- Cheese of choice grated
- 2 tsp cumin, 1 tsp chilli flakes, 1 tsp smoked paprika, 1/2 tap cinnamon 1/2 tsp ground coriander, salt and pepper (to season)
- 2 tsp Worcestershire sauce
- 2 tsp brown sugar
- 1 tbsp tomato purée
- 1 chicken stock cube an can of water
- Jalapeños and fresh coriander for serving

Instructions

Start by cutting your chicken breasts into equal cubes. Season with salt and pepper and in a large pan fry off the chicken until brown. Meanwhile cut your onions and peppers into small cubes and finely chop your garlic. Now add in your onions into the pan and cook until softened. Repeat with your garlic and peppers.
Meanwhile pre cook rice to packet instructions.
Add spices into the frying pan and cook out for a few minutes. (Add a little water to stop from sticking.) Now add the purée and repeat.
Add the stock, water, tomatoes Worcestershire, and beans and simmer for approx 15 mins. When rice is cooked add this and stir, cook until sauce is combined.
Add grated cheese on top and place a lid on, cook until melted.
Top with your jalapeños and fresh coriander and serve

Comments

Melissa on Aug 04, 2023

Bubba i want this

Like Reply
Joyce Tollison on Aug 04, 2023

How many ounces are in a “tin”? Be specific. Also, one chicken stock cube and a can of water? Be specific! How many ounces of chicken stock? This recipe isn’t written so that a person could actually make it. It sounds good, but until you can give the proper amounts of the ingredients, I won’t even try to make it! You may know what you mean in your mind, but most people are not mind readers!

25 Reply
- See 1 previous
- Tom Sweeney on Aug 05, 2023
  
  Ditto.
  
  Like
- Kathy on Aug 05, 2023
  
  Exactly what I was thinking.
  
  4
- Gloria on Aug 06, 2023
  
  Don't suppose any sleep will be lost if you don't make this recipe but using a little common sense might have helped. I can't see a big deal over this
  
  7