Black Beans, Chicken and Rice

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

  • prep time 30 min
  • total time
  • ingredients 10
  • servings 4

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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    550
    (
    Calories from Fat
    125),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    1010mg
    1010%;
    Total Carbohydrate
    75g
    75%
    (Dietary Fiber
    8g
    8%
      Sugars
    5g
    5%
    ),
    Protein
    39g
    39%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    28%;
    Calcium
    20%;
    Iron
    34%;
    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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