Black Beans, Chicken and Rice
Servings: 4 (1½ cups each)
2 teaspoons oil
1 cup uncooked regular long-grain white rice
1½ teaspoons ground cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry,
coarsely chopped
1 can (15 oz) black beans, drained, rinsed
1 can (14 oz) chicken broth
2 tablespoons water
½ cup shredded Cheddar cheese (2 oz)
1. In 12-inch skillet, heat oil over medium-high heat. Cook
and stir rice, cumin and chili powder in oil 1 minute. Stir in all
remaining ingredients except cheese. Heat to boiling. Reduce
heat; cover and simmer 15 to 18 minutes or until liquid is
absorbed and rice is tender, stirring occasionally.
2.Remove skillet from heat. Uncover; fluff mixture with fork.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until
cheese is melted before serving.
Nutrition information per serving:
1 Serving:Calories 550 (Calories from Fat 125); Total Fat 14g (Saturated
Fat 5g); Cholesterol 75mg; Sodium 1010mg; Total Carbohydrate 75g
(Dietary Fiber 8g; Sugars 5g); Protein 39g
Cook’s Notes
Use fresh red, yellow and
green bell pepper strips,
and ¼ cup of chopped
onion, in place of the frozen
stir-fry mixture.
Garnish this Southwestern
skillet with a tomato wedge
and fresh cilantro sprigs.
Serve a refreshing salad of
mixed greens, grapefruit
and orange sections
tossed with a lemon-herb
vinaigrette with this flavorful
chicken recipe.