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Mexican Chicken and Rice

1 (15 ½ ounce) can of black beans, rinsed and drained
1 cup of cooked brown rice or Quinoa
6 ounces cooked, diced, boneless, skinless chicken breast
1 big handful of baby spinach
½ cup salsa
chili powder and cumin to taste
1 tsp canola oil
salt and pepper.

Heat a large skillet over medium heat, add oil. As soon as oil starts to shimmer, add chicken, drained and rinsed beans, and rice. Stir to combine and heat through. Add spinach and cook until wilted. Add spices, salt and pepper, stir to incorporate. Either add salsa to skillet or spoon on top when serving.