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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Very tasty and easy to make. Another favorite of mine from cooking light. I generally use more curry powder and add jamaican hot sauce. Ingredients:
1 cup uncooked long-grain rice |
2 teaspoons olive oil |
1 cup chopped onion |
1 1/2 teaspoons bottled minced garlic |
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 cracked black pepper |
1/4 cup dry red wine |
2 tablespoons capers |
1 (15 ounce) can black beans, rinsed and drained |
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. Add onion and garlic; sauté 3 minutes or until tender.
3. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes.
4. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.
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