Spicy Chicken and Rice with Black Beans

I was at a loss over what to make for dinner the other day, considering that the only protein sources left in our kitchen were frozen chicken breasts and I needed to use some leftover cooked rice and the black beans I prepped for chili last week. I figured I'd surf the internet for some recipes that used them all. While browsing, I opened up Blogger for the heck of it and wouldn't you know it, this recipe for Chicken and Rice with Black Beans popped up at the top of my reading list! I made some minor adjustments, since I didn't have the ingredients called for in the proper form, and made a fiber-and-protein rich dish perfect for a chilly October night.


-two chicken tenderloins (or one breast), raw and pounded thin
-1/2 cup cooked rice
-1/2 cup cooked black beans
-1 tablespoon chicken broth
-1/4 cup salsa or picante sauce

Spray a frying pan with Pam and cook the chicken for three minutes on each side, until browned and no longer pink in the middle. Chop into bite sized pieces and set aside. In a small saucepan, add the rice, beans, and chicken broth. Heat until the broth has evaporated. Add in the chicken and salsa and cover until heated through.

Easy-peasey, and a great base for any other leftovers hanging around in the fridge. Some wilted spinach on the verge of slimyness, corn that's starting to dry, or the last shriveled potato in the bag would make nice additions. Spice has a wonderful way of masking inadequacies.