Black Bean Chicken with Rice

From Healthy Cooking (Feb./March 2010), page 58.

Prep/Total: 25-30 minutes
Yield: 4 servings

3 tsp. chili powder
1 tsp. ground cumin
1 tsp. pepper
1/4 tsp. salt
4 boneless skinless chicken breast halves (4 oz. each)
2 tsp. canola oil
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn or 1/2 can corn
1 cup salsa
2 cups cooked brown rice

Combine the chili powder, cumin, pepper, and salt; rub over chicken.  In a large nonstick skillet, brown chicken in oil on both sides.  Stir in the beans, corn, and salsa.  Cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170F.

Slice chicken; serve with rice and bean mixture.

Notes:
- I'm not sure you really need to measure the rice unless you're really trying to get the nutrition facts exact.
- This came from an issue of Healthy Cooking, so it included the nutrition facts.

Nutrition Facts:
1 chicken breast half with 3/4 cup bean mixture and 1/2 cup rice = 400 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 670 mg sodium, 52 g carbohydrate, 8 g fiber, 32 g protein