The rice salad with black beans is a hearty one-dish meal, a delightful combination of tasty ingredients that will make you fall in love with Tex-Mex cuisine. This recipe offers a variety of textures, from soft and creamy black beans to sweet and crunchy corn, all enriched by delicately smoked chicken seasoned with paprika. The ingredients blend perfectly with the rice, while tomatoes add a note of freshness and acidity. Completing the dish is the freshness of the fresh scallion.
This recipe is naturally gluten-free, so if you are celiac, feel free to continue reading!
At the end of the article in the FAQ section, you will find more information about storage and substitution of some ingredients. If you don’t find the answer to your question, leave a comment or use the appropriate form.
If you love these rich and complete dishes, also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: Spring, Summer, and Fall
- Energy 402.01 (Kcal)
- Carbohydrates 44.62 (g) of which sugars 3.59 (g)
- Proteins 35.37 (g)
- Fat 9.81 (g) of which saturated 1.46 (g)of which unsaturated 0.85 (g)
- Fibers 11.23 (g)
- Sodium 573.69 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup Basmati rice
- 7 oz chicken breast
- 7 oz cooked black beans
- 1/4 cup canned sweet corn, drained
- 2 tomatoes
- 1 red scallion
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- salt
- 2 tablespoons extra virgin olive oil
Tools
- Pot
- Frying pan
- Cutting board
- Colander
Rice and Black Bean Salad Recipe
Disclaimer: Affiliate links are included in the “Ingredients” and “Tools” sections
Start preparing the rice and black bean salad by cutting the chicken breast into cubes.
Heat a tablespoon of extra virgin olive oil in a pan.
Add the chicken and season it with salt, garlic powder, and smoked paprika.
Cook the chicken for 10-15 minutes, turn off the heat and set aside.
Cook the basmati rice. I use the absorption method, which I explain in detail in the recipe GREEK RICE SALAD, for 1/2 cup of basmati rice you will need 7 oz of water.
Add the remaining tablespoon of oil once the resting time is over and mix well.
Assemble the salad: place the basmati rice on a plate, a diced tomato (I used vine tomatoes), and the smoked paprika chicken.
Continue with the drained corn and the drained and rinsed black beans.
Finish with chopped fresh scallion and serve the rice salad with black beans immediately.
Rice and Black Bean Salad
Consult this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the RICE CHICKEN AND MANGO BOWL.
FAQ (Frequently Asked Questions)
How long does it keep?
You can keep this rice salad for a couple of days in the refrigerator in an airtight container.
I’m vegetarian, can I substitute the chicken?
Of course, you can use eggs – scrambled or boiled will be perfect – or a cheese like halloumi, or even tofu or seitan.
Can another type of rice be used?
Parboiled rice and generally all types of long-grain rice will work just fine.
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Enjoy your meal!
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