Black Beans, Chicken and Rice |
|
 |
Prep Time: 30 Minutes Cook Time: 21 Minutes |
Ready In: 51 Minutes Servings: 4 |
|
I played around with this one, which was originally from Pillsbury. My family likes it, and so do I. Ingredients:
2 teaspoons oil |
1 cup uncooked long-grain white rice |
1 1/2 teaspoons cumin |
2 teaspoons chili powder |
2 cups cubed cooked chicken |
1/2 cup chopped green bell pepper |
1/2 cup chopped yellow bell pepper |
3/4 cup chopped red bell pepper |
1/4 cup chopped onion |
1 (15 ounce) can black beans, drained and rinsed |
1 (14 ounce) can chicken broth |
2 tablespoons water |
1 cup shredded cheddar cheese |
chopped fresh cilantro (garnish) |
Directions:
1. Add oil to a large skillet; heat over medium-high until it gets hot.
2. Add rice, cumin, and chili powder; stir and cook for 1 minute.
3. Add the next 8 ingredients to the skillet; stir to mix.
4. Bring to a boil; lower the heat, cover and simmer 15-18 minutes or until the liquid is absorbed and the rice is tender; stir every now and then.
5. Take the skillet from the heat; removed cover and fluff the mixture with a fork.
6. Sprinkle with cheese; cover and let set for 1-2 minutes or until the cheese is melted.
7. Sprinkle with a little chopped fresh cilantro for garnish.
8. Serve.
|
|