Easy Chicken and Black Bean Skillet

Easy Chicken and Black Bean Skillet Recipe

Print Recipe

Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star


1 package
   Alternate Perdue Products:
1 jar GOYA Pico de Gallo Salsa
1 can GOYA Whole Kernel Corn, drained and rinsed
1 can GOYA Low Sodium Black Beans (Alternate: GOYA Black Beans, drained and rinsed)
1 tsp cumin
3 tbsp fresh cilantro, chopped
3 cups GOYA Yellow Rice, cooked

  1. In a large skillet, bring salsa, corn, beans, cumin and cilantro to a boil over medium-high heat.
  2. Reduce heat and simmer, uncovered, 3 minutes
  3. Stir in chicken and rice and heat through.

  • Serving Size 1/4 skillet

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 459

  • Total Fat 6.5g (10%)

  • Saturated Fat 2g (10%)

  • Trans Fat 0g

  • Cholesterol 39mg (13%)

  • Sodium 1908mg (80%)

  • Total Carbohydrate 81g (27%)

  • Dietary Fiber 8g

  • Sugars 9g

  • Protein 28g

  • Vitamin A 143%

  • Vitamin C 11%

  • Calcium 5%

  • Iron 12.5%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.

Jean Campbell - Rockville, MD 9/13/2010 4:46:23 PM
I know it is 'politically correct' to use canned black beans these days, however, I lived in the Southwest and the preferred bean was the pinto.

This recipe can be made wthout the black beans-just increase the corn. The spices and tomatoes will highly complement the chicken.

Try serving with warm flour tortillas on the side. Maybe a dollop of sour cream.
Karen - Sewell, NJ 8/11/2007 8:43:39 PM
This is great & so simple! I tried it when I had to be on a dairy-free diet. This recipe is easy enough you can make with a baby in one arm. I used frozen shoepeg corn (on hand) and didn't have cilantro. It's a great way to use leftover rice too. The chicken is surprisingly tender and tastes great.
It's so good that I ate it for 3 days straight without getting tired of it. Okay, day 3 was pushing it, but it's going on my monthly meal plan for sure. I'm not sure it's the best for little kids because "everything's touching," but it would be easy set aside some ingredients for the toddler.

Bottom Line: Tastes great. Super easy. Extremely quick (once rice is cooked). Good enough for guests that like spice. Questionable for kids.

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