Quick & Easy Cheesy Chicken with Black Beans and Rice

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This recipe was inspired by the Cheesy Chicken Monterrey that I shared two weeks ago.

That recipe was part of a program sponsored by Knorr Recipe Sides. The idea was to create a full meal around one of their pasta and rice side dishes. It worked really well, and the result was a flavorful, quick and easy meal.

Unfortunately, I couldn't eat the finished dish because Knorr Recipe Sides are pasta and rice mixed together. Good for flavor, bad for gluten-free diners.

The recipe is so easy that making it gluten-free was really simple. Joe doubled the ingredients for the salsa mixture, combining half of it with rice and the other half with the Knorr Sides. He and the kids ate the Knorr version - and loved it.

I alone ate the gluten-free rice-only version, and I loved it, too.

I'm not a huge fan of reheated chicken (is that weird?), but I ate my salsa beans and rice for lunch three days in a row after our initial cheesy chicken dinner. I really liked it. 

How to make quick and easy cheesy chicken with salsa beans and rice

1. Prepare rice according to package directions, substituting chicken broth for water. After rice is fluffy, stir in corn, beans, green chilies, and salsa.
2. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook chicken, turning once, until chicken is no longer pink. About 4 minutes.
3. To serve, arrange rice mixture on a plate. Top with chicken and cheese.

Quick and Easy Gluten-Free Cheesy Chicken with Salsa Beans and Rice

5 from 4 votes

Print Recipe Pin Recipe

Cook Time 30 mins

Course Gluten-free, Main Course, Main Dish

Servings 4 people

Calories 563 kcal

Ingredients

  

1x2x3x

• 1 cup basmati rice
• 2 cups chicken broth
• 1-2 cups corn (one can will work, but we used some corn that we froze last summer)
• 1-2 cups black beans (again, a can of beans will work)
• 8 oz green chilies undrained
• 1 cup salsa
• 1 pound boneless skinless chicken breasts thinly sliced
• 1 tablespoons olive oil
• 1-2 cups Mexican blend cheese shredded

Instructions

 

• Prepare rice according to package directions, substituting chicken broth for water. When rice is fluffy, stir in corn, beans, green chilies, and salsa.
• Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken, turning once, until chicken is thoroughly cooked, about 4 minutes.
  
• To serve, arrange rice mixture on plate. Top with chicken and cheese.

Notes

Leave the rice out for a low carb, bariatric-friendly version of this meal.

Nutrition

Calories: 563kcal | Carbohydrates: 64g | Protein: 41g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 1407mg | Potassium: 1012mg | Fiber: 8g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 20mg | Calcium: 241mg | Iron: 3mg

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