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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Found this in a Cooking Light magazine and have put it on my list of recipes to try. Ingredients:
1 cup long grain rice, uncooked |
2 teaspoons olive oil |
1 cup onion, chopped |
1 1/2 teaspoons garlic, minced |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 teaspoon curry powder |
1 teaspoon dried thyme |
1/2 teaspoon ground allspice |
1/2 teaspoon crushed red pepper flakes |
1/2 teaspoon black pepper |
1/4 cup dry red wine (or chicken broth) |
2 tablespoons capers |
1 (15 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes, undrained |
Directions:
1. Prepare rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic, saute 3 minutes or until tender.
4. Combine chicken and spices in a bowl.
5. Add chicken mixture to pan and saute 4 minutes.
6. Stir in wine, capers, beans, and tomatoes.
7. Cover, reduce heat, and simmer 10 minutes until tender.
8. Serve over rice.
9. One serving equals 1 1/2 cups stew and 3/4 cup rice.
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