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One-Pan Black Beans, Chicken and Rice

One-Pan Black Beans, Chicken and Rice

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Betty Crocker Kitchens

Updated Apr 28, 2014

One-Pan Black Beans, Chicken and Rice

One-Pan Black Beans, Chicken and Rice

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Prep Time 30 min
Total 0 min
Servings 4
Ingredients 10

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Ingredients

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 Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Instructions

Step
1

Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
Step
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.
Step
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.

Nutrition

550 Calories

14g Total Fat

39g Protein

75g Total Carbohydrate

5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups

Calories: 550

Calories from Fat: 125

Total Fat: 14g; 22%

Saturated Fat: 5g; 25%

Cholesterol: 75mg; 25%

Sodium: 1010mg; 42%

Total Carbohydrate: 75g; 25%

Dietary Fiber: 8g; 32%

Sugars: 5g

Protein: 39g

% Daily Value*:

Vitamin A: 8%; 8%

Vitamin C: 28%; 28%

Calcium: 20%; 20%

Iron: 34%; 34%

Exchanges:

4 Starch; 1 Vegetable; 3 1/2 Lean Meat; 1/2 Fat;

Carbohydrate Choice

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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