My husband and I adapted this recipe from a local Dallas restaurant that is no longer in business. Their recipe included white rice and corn. We try to eat grain-free, so I have changed it to suit our lifestyle. Feel free to make changes to suit your family!
Yields 4 servings
1 full chicken breast (2 pieces) – cooked and diced
1 can black beans – drained
1 can Rotel tomatoes
1/2 cup shredded cheese (I use a monterrey jack/cheddar blend.)
1 tsp minced garlic (I use the kind in the jar.)
1 tsp ground cumin
1 tsp ground corriander
1 tbsp smoked paprika
1 tbsp olive oil
- Heat pan and olive oil. (I use a wok pan to cook this dish.)
- Toss in drained black beans and add garlic, cumin, corriander and smoked paprika. Let simmer and stir about 3-5 minutes.
- Add the Rotel (juice and all). Let simmer and stir about 3-5 minutes.
- Add chicken.
- When the chicken is heated through, remove from heat. Stir in the cheese and you’re ready to eat!
(We always scoop it with some Siete tortilla chips, but you can just eat it straight up. Also, it’s perfect for leftovers!)
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