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Black Bean & Cheddar Mexican Chicken, Vegetables & Rice

Mexican Chicken, Vegetables & Rice

Easy one pan wonder for a weeknight meal! Bring great Mexican flavors to this easy chicken and rice dish. File this one under "Sheeeeeeeiiiit yeah."


  • olive oil
  • 1/2 onion diced
  • 2 cloves garlic chopped
  • 1 cup black beans pre soaked and softened (or can use canned)
  • 1/2 cup carrots diced
  • 2 chicken breasts diced
  • 1 tbsp South of My Border Mexican Blend or create a blend of an equal mix of cumin, chili powder, oregano and dry minced garlic
  • 1 cup Jasmine rice
  • 1/2 cup chicken broth
  • 1 1/4 cup water
  • 1 tbsp red wine vinegar
  • juice of 1/2 lime
  • 1 pinch salt
  • 1 cup each of frozen corn & spinach
  • 1 cup cheddar cheese shredded


  • In a deep, coverable pan, sauté onion and garlic in about 1-2 tbsp of olive oil with a pinch of salt and pepper on medium high heat until onions become translucent.
  • Add black beans, carrots, chicken and South of My Border Mexican Blend or substitute spices, and brown (approximately one minute or so).
  • Add rice and sauté until rice becomes slightly translucent (another minute or so).
  • Add chicken broth, water, red wine vinegar and lime juice with another pinch of salt. Mix thoroughly and bring to a boil. Cover tightly, lower heat and let simmer for 15 minutes. Turn heat off and let sit and steam for an additional 10 minutes.
  • Add frozen vegetables and 1/2 of the cheese and stir until the cheese has melted and veggies have warmed. Salt and pepper to taste.
  • Top with the rest of the cheddar cheese and serve.


S&M (Sides & More to serve with this dish)
Salad with one of our homemade salad dressings (search for "salad dressing" on our Recipe Page)
Wilted Arugula, Tomato & Mozzarella Salad with a Balsamic Reduction
Sweet Pea & Asparagus Soup
Steamed Vegetables with Lemon Vinaigrette
Tried this recipe?Let us know how it was!

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