Name: Warm Brown Rice & Black Bean Chicken Salad
Ingredients: 1 tablespoon olive oil; 2 cloves of garlic (minced); 2 cups cooked brown rice; 1 15 oz. can black beans, drained and rinsed; 1 tablespoon sun-dried tomatoes (diced); 1 teaspoon cumin; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon cayenne (if desired); 1 cooked boneless (skinless chicken breast, diced); 1 small heirloom tomato (diced); Salt & pepper (to taste)

Ingredients

Scale

1 tablespoon olive oil
2 cloves of garlic (minced)
2 cups cooked brown rice
1 15 oz. can black beans, drained and rinsed
1 tablespoon sun-dried tomatoes (diced)
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne (if desired)
1 cooked boneless (skinless chicken breast, diced)
1 small heirloom tomato (diced)
Salt & pepper (to taste)

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Instructions

In a medium sized saucepan, heat olive oil. Add garlic and saute until golden brown and fragrant. Add in brown rice, black beans, sun-dried tomatos, and spices. Stir together, being careful not to mash the black beans. Put a lid on the saucepan, and let it heat together for about 5 minutes, stirring a few times. Meanwhile, saute the diced chicken breast just enough to heat it up.
To serve, place the black bean and brown rice mixture into one, or individual, bowls. Top with diced, heated chicken and heirloom tomatos. Serve as a side or main dish. Enjoy! If you have leftovers, store in an airtight container for up to 2 days in the refrigerator. It tastes delicious cold as well!