Black Beans, Chicken and Rice

Black Beans, Chicken and Rice

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Prep Time

30

Minutes

Total Time

00

Minutes

Makes

4

(1

2
teaspoons oil
1
cup uncooked regular long-grain white rice
1 1/2
teaspoons cumin
1
teaspoon chili powder
2
cups cubed cooked chicken
2
cups frozen bell pepper and onion stir-fry, coarsely chopped
1
(15-oz.) can black beans, drained, rinsed
1
(14-oz.) can chicken broth
2
tablespoons water
2
oz. (1/2 cup) shredded Cheddar cheese
  1. Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  2. Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  3. 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.
Makes 4 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use fresh red, yellow and green bell pepper strips, and 1/4 cup of chopped onion, in place of the frozen stir-fry mixture.
Make it Special
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.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • 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;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 1 Vegetable;
    • 3 1/2 Lean Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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