Spicy Grilled Chicken with Baja Black Beans and Rice

Since Monday was Cinco de Mayo, we were festive and enjoyed a Mexican inspire meal. A few years ago when we were in Vernon visiting Evan’s dad and buying groceries one of the magazines at the check out caught my eye. It was Better Home and Gardens Ultimate Mexican edition. To this day it is my go to when I feel like cooking Mexican. It has everything from margarita recipes to the perfect guacamole. If you want Mexican it has you covered. I have been eying up the Spicy Grilled Chick with Baja Black Beans and Rice recipe since we picked up the magazine but have yet to make it, so when we decided on Mexican on Monday I knew exactly what we were having. It was definitely worth the wait to make, it was so yummy. I followed the recipe pretty much bang on with a couple of small additions and swaps. Here is the recipe as found on Better Homes and Gardens:

Spicy Grilled Chicken with Baja Black Beans and Rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika or regular paprika
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
2 1/2 cups chicken broth
2 cups frozen whole kernel corn
1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 1/4 cups long grain rice
1 cup canned black beans, rinsed and drained
1 4 ounce can diced green chile peppers
1 cup chopped zucchini (1 small)
1 tablespoon snipped fresh cilantro
 Crumbled Cotija cheese (optional)
 Avocado slices (optional)
  1. In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside.
  2. In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro.
  3. Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.)
  4. Transfer chicken to a cutting board. Let stand for 5 minutes; slice each breast half. Serve chicken with rice mixture. If desired, serve with cheese and avocado.

My substitutions and additions:

  1. I didn’t have chicken broth so I swapped it for Vegetable broth
  2. I used two chicken breasts butterflied
  3. I chopped a whole fresh jalapeno instead of the 4 ounce can diced green chile peppers
  4. I added a whole diced red pepper ( I mixed it in with the zucchini)

I didn’t get any pictures of our final product so you will have to settle with the image from BHG.  I highly recommend trying it and trust me it was just as yummy as it looks in the picture!!


Xo. Andria




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