MEXICAN CHICKEN AND BEANS
Mexican chicken and beans is so good and a very versatile recipe.
This recipe can be served over rice, pasta, potatoes or alone. You can change the spices and ingredients to suit your taste and add cheese or serve with sour cream on top. The recipe can be cut in half and it keeps well refrigerated for several days and reheated in the microwave or on the stove top. I have not tried freezing this skillet meal but see no reason why you could not freeze it. My family loves any kind of Mexican food and this is one of our favorites. You could even make this with ground beef or pork, too. You might also like to check out our recipe for Mexican meatloaf. It gets great reviews.
Mexican chicken and beans is great for a weeknight or just anytime you want comfort food to serve your family.
2 large boneless, skinless chicken breasts, cut in chunks
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1 large onion, sliced and divided into rings
1 large sweet, red pepper, cut in strips (could use chili peppers or any kind of peppers)
3 tablespoons butter or cooking oil
1 (19.75 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1/2 cup frozen corn (no need to thaw)
Heat the butter or oil in a large skillet. Combine the garlic powder, paprika, cumin, chili powder and salt in a large bowl. Toss the chunks of chicken with the mixed spices. Brown chicken, onion rings and green pepper strips in oil until chicken is browned. Pour in black beans, diced tomatoes and corn. Cover and simmer for 25 to 30 minutes making sure chicken is cooked. Makes 6 to 8 servings. Enjoy,.
Note: If you have leftover cooked chicken, it can be used in this recipe to save time.
Mexican Chicken and Beans
Ingredients
- 2 large boneless skinless chicken breasts cut in chunks
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1 large onion sliced and divided into rings
- 1 large sweet red pepper, cut in strips (could use chili peppers or any kind of peppers)
- 3 tablespoons butter or cooking oil
- 1 19.75 ounce can black beans rinsed and drained
- 1 14.5 ounce can diced tomatoes
- 1/2 cup frozen corn no need to thaw
Instructions
- Heat the butter or oil in a large skillet. Combine the garlic powder, paprika, cumin, chili powder and salt in a large bowl. Toss the chunks of chicken with the mixed spices. Brown chicken, onion rings and green pepper strips in oil until chicken is browned. Pour in black beans, diced tomatoes and corn. Cover and simmer for 25 to 30 minutes making sure chicken is cooked.
Notes
Don’t forget to pin Mexican chicken and beans. 
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