Grilled Chicken & Black Bean Salsa
Recipe from Family Circle


Grilled Chicken & Black Bean Salsa

by 5  people

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Ingredients
  • 1  box
    (6.8 ounces) Spanish rice mix (such as Rice a Roni)
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  • 4 
    boneless, skinless chicken breast halves (about 1 pounds), split if large and pounded to an even thickness
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  • 1  can
    (15 ounces) black beans, drained and rinsed
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  • 2 
    scallions, trimmed and chopped
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  • 1 
    jalapeno chile, seeded and diced
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  • 1  can
    (8 ounces) pineapple chunks in juice
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  • 1  can
    (14.5 ounces) no-salt-added diced tomatoes
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  • 1  tablespoon
    vinegar
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  • 2  teaspoons
    canola oil
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  • 2  tablespoons
    unsalted butter
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Directions
1.
Remove seasoning packet from 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 jalapeno. Dice pineapple chunks (reserving juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 teaspoon of the rice seasoning mix into the bean mixture. Add vinegar and oil; stir and set aside.
3.
Prepare Rice. Heat butter in a large, lidded skillet. Add rice mixture. Saute over medium heat, about 3 minutes. Stir in 21/4 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
4.
Heat grill or grill pan. Once ready, grill chicken 3 to 4 minutes per side, turning once, or until cooked through. Serve chicken with salsa and rice.
Nutrition information
Calories 541, Total Fat 12 g, Saturated fat 4 g, Cholesterol 97 mg, Sodium 1045 mg, Carbohydrate 63 g, Fiber 9 g, Protein 44 g, Percent Daily Values are based on a 2,000 calorie diet
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