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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mexican Chicken and Beans over Rice Recipe

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This recipe for Mexican Chicken and Beans over Rice is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless, skinless chicken thighs
salt and pepper to taste
olive oil
2 cans black beans (I like Bushs) drained*
1 14.5 oz can diced tomatoes with green chilis **
1 cup shredded cheddar cheese
Directions:
Directions:
Heat Oven to 400º Oil baking pan or cast iron skillit with olive oil. Salt and Pepper chicken and bake until done (approx 30-45 minutes). Add beans and tomatoes and let cook for another 15-20 minutes allowing tomatoes to condence down. Stir in cheddar cheese.
Serve over cooked rice.

* I've also used canned Pinto beans
** you can add a small can of chopped jalapenos if you like spicy
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I made this recipe up myself. Its quick and very filling. Serve with a green salad if desired.

 

 

 

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