Recipes and Cooking Spicy Grilled Chicken with Baja Black Beans and Rice 3.8 (36) Step up your typical grilled chicken breast recipe. Our Spicy Grilled Chicken with Baja Black Beans and Rice recipe is a quick and easy grilled chicken recipe that incorporates uniquely blended flavors for your marinade and is complimented by our special baja black beans and rice recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 15 mins Grill Time: 12 mins Stand Time: 5 mins Total Time: 52 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon smoked paprika or regular paprika 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total) 2 ½ cup chicken broth 2 cup frozen whole kernel corn 1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 ¼ cup long grain rice 1 cup canned black beans, rinsed and drained 1 4 ounce can diced green chile peppers 1 cup chopped zucchini (1 small) 1 tablespoon snipped fresh cilantro Crumbled Cotija cheese (optional) Avocado slices (optional) Directions In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside. In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro. Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.) Transfer chicken to a cutting board. Let stand for 5 minutes; slice each breast half. Serve chicken with rice mixture. If desired, serve with cheese and avocado. Print Nutrition Facts (per serving) 355 Calories 2g Fat 54g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 355 % Daily Value * Total Fat 2g 3% Cholesterol 56mg 19% Sodium 796mg 35% Total Carbohydrate 54g 20% Protein 31g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.