Grilled Chicken & Black bean salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 box(es) spanish rice mix |
4 boneless skinless chicken breasts pound to an even thickness |
1 can(s) black beans drained & rinsed |
2 scallions trimmed and chopped |
1 jalape±o chile seeded and diced |
1 can(s) pineapple chunks in juice |
1 can(s) no salt diced tomatoes |
1 tablespoon(s) vinegar |
2 teaspoon(s) canola oil |
2 tablespoon(s) unsalted butter |
Directions:
1. Remove seasonings from the rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish
2. In a bowl, combine beans, scallions, and jalapeño. Dice pineapple chunks,(reserving the juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 tsp. Of the rice seasoning mix into the bean mixture. Add vinegar and oil and set aside.
3. Proses rice. Heat butter in a large, lidded skillet. Add rice mixture. Sauté over medium heat, about 3 minutes. Stir in 2 1/2 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 min.
4. Heat grill or grill pan. When hot, grill chicken 3-4 minutes per side. Turning once, or until vooked through. Serve chicken wi salsa and rice.
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