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    You are in: Home / Recipes / Black Beans, Chicken and Rice Recipe
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    Black Beans, Chicken and Rice

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 11, 2009

      This was a very tasty, one pot meal that was perfect for a weeknight dinner. The combination of ingredients worked well together and everyone enjoyed it. Very colorful too, from all the bell peppers.

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    • on October 03, 2008

      This was good and really easy to whip up. Didn't have bell peppers on and. Tossed in half a bag of frozen corn instead of the peppers. Also tossed in a can of diced tomatoes, and skipped the cheese for a healthier dinner. This was good and worked really well for everyone including kids.

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    • on March 27, 2009

      The kids loved it. It was easy and a great use of leftover chicken. I used converted rice, it keeps its texture better than white rice in dishes like this.

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    • on January 19, 2008

      I was stuck in the house with the weather and wanted to make dinner with what was on hand. Had all but red/yellow bell peppers. Added mild banana pepper instead. It was great! What a pleasant surprise meal. I can't wait to experiment with this one.

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    • on July 16, 2007

      Super easy and delicious! I was in a 'clean out my pantry and fridge' mode and this recipe really fit the bill. I only had a green pepper so used that plus a can each of corn and chopped tomatoes, both drained. I also added chopped jalepeno slices for heat. This recipe is very forgiving; it would be hard to go wrong. I will definately be making it again. I served it with a little salsa on top, and sour cream might be good on it as well.

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    • on June 27, 2006

      The only thing I did differently was add about 1 1/2 t ground coriander with the spices, and the juice of a lime at the end. I also did not drain the beans, so I omitted the water. I only used one poached and thinly sliced chicken breast halve, and we didn't miss the extra meat. We ate it with lots of hot sauce. Quick, easy, and reheated very nicely.

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    • on November 17, 2004

      Excellent! I've made this almost 'by the book', (I usually use Basmati Rice.)and in all sorts of variations. I've subbed. Shredded beef, shredded pork, shredded turkey, and precooked pork charizo. It works well with pinto, white, great northern, and kidney beans. I've even used 'Ranch Style' brand beans, un-drained. It's also fun to play 'mix and match' with the cheese. A blend of sharp cheddar, jack, and asadero is particularly good, so is sharp cheddar and mozzarella. thanks for posting this great recipe. Pierre

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    Nutritional Facts for Black Beans, Chicken and Rice

    Serving Size: 1 (414 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 566.0
     
    Calories from Fat 162
    28%
    Total Fat 18.1 g
    27%
    Saturated Fat 7.9 g
    39%
    Cholesterol 82.1 mg
    27%
    Sodium 583.8 mg
    24%
    Total Carbohydrate 61.6 g
    20%
    Dietary Fiber 9.0 g
    36%
    Sugars 2.6 g
    10%
    Protein 37.8 g
    75%

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