Serves: 2-3, easily increased
1 Cup Rice
1 can Black Beans
2 chicken breasts or 4 chicken thighs or 1 breast, 2 thighs! (skinless, boneless)
1 jar chunky Salsa
1/2 Cup Cheddar Cheese (medium-old)
salt, pepper, and garlic powder to season.
Get your instant or slow rice cookin'.
Pour the black beans in a small saucepan and get them heatin' through.
Cube your chicken. Heat up a frying pan and put some oil in the bottom (I like sunflower or olive oil). Fry the chicken in the oil, season with salt, pepper, garlic powder (or use fresh garlic).
Shred your cheese.
Plate in layers. Pile rice on plate. Spoon black beans over rice (be sure to include some of that liquid they were canned and cooked in - its tasty). Pile the chicken cubes on next. Now spoon on a generous amount of chunky salsa. Then top with the cheddar cheese! Now that was enough for two very generous plates. . .so I hope you divvied everything up! Try to get each layer a little smaller so that the whole dish looks like a mountain, you can really make a nice peak with the shredded cheese.
I have to give credit to my sister in law Sonya for serving this up when we visited. I added the cheese though . . .its great without the cheese too!