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Salsa Chicken And Black Bean Skillet




Source of Recipe


Internet






List of Ingredients



• 1 tablespoon olive oil or canola oil
  
• 1 pound boneless, skinless chicken breast halves, cut into 1 inch cubes
  
• 1/2 teaspoon dried thyme leaves
  
• 2/3 cup mild or medium hot salsa or picante sauce
  
• 3/4 cup instant or 5 minute white or brown rice
  
• 1/3 cup chicken broth or water
  
• 1 (15 ounce) can black beans, well rinsed and drained
  
• Black pepper and salt to taste, optional
  
• Chopped fresh cilantro or parsley leaves, optional
  






Instructions



1. In a 12 inch skillet over high heat, combine oil, chicken and thyme leaves. Cook, stirring 3 to 4 minutes, until chicken pieces begin to brown.
   
2. Stir in salsa, adjusting heat so mixture simmers gently, cook 3 minutes longer. Add rice broth and beans. Let return to a simmer.
   
3. Continue simmering gently, covered, for 8 to 10 minutes, until chicken and rice are just cooked through. Fluff with a fork before serving. Season with pepper and salt. Garnish with chopped cilantro or parsley leaves, if desired.
   
4. Makes 4 servings.