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Mexican Style Chicken Breast on Black Beans and Rice

Mexican Style Chicken Breast on Black Beans and Rice

Mexican Style Chicken Breast on Black Beans and Rice is a simple, yet delicious pantry meal that can be on the table in 15 minutes or less.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Poultry
Cuisine Tex-Mex
Servings 4 servings
Calories 503 kcal


  • 4 boneless skinless chicken breasts 5 ounces each
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and freshly ground pepper
  • 1 tablespoon extra virgin olive oil divided
  • 1 tablespoon unsalted butter divided
  • 1 14 – ounce can of black beans, undrained
  • 2 cups cooked brown rice or in this case I had some Trader Joes frozen brown rice in my freezer, another alternative is Sucess Boil in Bag Brown Rice – ready in 5 minutes, or you can even use white rice
  • 2 poblano peppers halved, seeded and sliced thinly
  • 1 jalapeno pepper halved, seeded and sliced thinly
  • 1 14 – ounce can Mexican style tomato sauce, or diced tomatoes crushed or lightly blended with some diced green chilies added
  • 4 tablespoons Cotija cheese or you can use grated Parmesan cheese, or grated pepper jack


  • Step 1Rinse the chicken breasts and pat dry. Season with cumin, oregano, salt, and pepper.
  • Step 2Heat half the oil and half the butter in a skillet. When hot, add the chicken, seasoned side down and cook, over medium-high heat, until browned about 5 minutes. Turn and cook the other side, about 5 minutes. Add the tomato sauce to the pan, lower the heat and simmer 5 minutes or until the chicken is cooked through.
  • Step 3Meanwhile, in another saute pan, heat the remaining oil and butter and saute the peppers over medium heat until soft and wilted. Turn off heat and set aside. 
  • Step 4Open the beans and heat in a small saucepan. Heat the rice.
  • Step 5To serve: Split the rice between 4 warmed bowls; top with some of the black beans and a little bean liquid (not a lot, just a little); top with the peppers, sprinkle the cheese on, then cut the chicken into slices and place on top; spoon the remaining sauce on top and top with more cheese, if desired. (if using the pepper jack, put on top of the chicken and then place briefly under the broiler to melt)


Serving: 1gSodium: 514mgFiber: 8gCholesterol: 123mgCalories: 503kcalPolyunsaturated Fat: 9gSaturated Fat: 6gFat: 16gProtein: 48gCarbohydrates: 40g
Keyword black beans rice, pantry dinner
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