Here is an entire meal that is simple & delicious. My family loves this.
1 pkg Spanish rice mix
1 tbsp vegetable oil
1/2 c onion, chopped
2 tbsp taco seasoning
19 oz can black beans
1 c Monterrey Jack or cheddar cheese, shredded
1# chicken cutlets, thin sliced
In a medium saucepan, cook Spanish rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium high heat. Add onion & cook until soft, about 6 minutes. Stir in 1 tbsp of the taco seasoning & cook 1 minute more. Add beans with their liquid & cook 5 minutes more. Cover beans with cheese & allow to melt. Sprinkle remaining 1 tbsp of taco seasoning over the chicken cutlets, covering both sides. Spray cutlets with vegetable cooking spray. Grill cutlets in a grill pan or on the grill, turning once, until cooked through.