New Orleans-Style Chicken |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. This healthy dish is a favorite of mine, Jason notes. Ingredients:
1-1/4 pounds boneless skinless chicken breasts, cubed |
3 teaspoons canola oil, divided |
2 medium carrots, chopped |
2 large portobello mushrooms, stems removed, chopped |
1 large onion, chopped |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
3 garlic cloves, minced |
2-3/4 cups water |
1 can (15 ounces) black beans, rinsed and drained |
1 package (8 ounces) red beans and rice mix |
1 can (14-1/2 ounces) diced tomatoes, drained |
1/3 cup shredded asiago cheese |
Directions:
1. In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer.
2. Add water; bring to a boil. Stir in the beans, rice mix and chicken; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender.
3. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese. Yield: 6 servings.
|
|