Chicken, Rice and Bean Salad Recipe

Name: Chicken, Rice and Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 1/4 cups canned unsalted chicken broth; 1 1/2 cups long-grain rice; 6 boneless skinless chicken breasts, well trimmed; 1 1/2 tablespoons olive oil; 2 teaspoons ground cumin; 2 15-ounce cans black beans, rinsed, drained; 1 16-ounce can corn, rinsed, drained; 1 bell pepper, chopped; 1/2 red onion, chopped; 1/4 cup lightly packed chopped fresh cilantro; 3 tablespoons fresh lime juice; 2 large garlic cloves

Servings: persons

2 cups water
1 1/4 cups canned unsalted chicken broth
1 1/2 cups long-grain rice
6 boneless skinless chicken breasts, well trimmed
1 1/2 tablespoons olive oil
2 teaspoons ground cumin
2 15-ounce cans black beans, rinsed, drained
1 16-ounce can corn, rinsed, drained
1 bell pepper, chopped
1/2 red onion, chopped
1/4 cup lightly packed chopped fresh cilantro
3 tablespoons fresh lime juice
2 large garlic cloves

1
Bring 2 cups water and 1 cup chicken broth to boil in heavy medium saucepan.
2
Add rice.
3
Season with salt and pepper; reduce heat to low.
4
Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.
5
Transfer rice to large bowl and cool.
6
Preheat broiler.
7
Place chicken on heavy broilerproof pan.
8
Brush chicken with 1/2 tablespoon olive oil.
9
Season chicken with salt and pepper and sprinkle with 1 teaspoon cumin.
10
Broil chicken until cooked through, turning once, about 10 minutes.
11
Cool and cut chicken into 1-inch pieces.
12
Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in bowl.
13
Combine remaining 1/4 cup chicken broth, remaining 1 tablespoon olive oil, remaining 1 teaspoon cumin, lime juice and garlic in blender.
14
Process until garlic is finely minced.
15
Season to taste with salt and pepper.
16
Pour dressing over salad in bowl and toss well.
17
(Can be prepared up to 4 hours ahead.
18
Cover and refrigerate.)

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups water, 1 1/4 cups canned unsalted chicken broth, 1 1/2 cups long-grain rice, 6 boneless skinless chicken breasts, well trimmed, and more.

Yes, Chicken, Rice and Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken, Rice and Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions