Black Beans, Chicken and Rice

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

–

Save & Share

Servings 4

false

( 4 ) Ratings

4 Ratings

5 Stars 20%

4 Stars

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 1 )

2dc8565f-d1b3-446e-b70a-8d8d6cafb0bb

ingredients 10
Prep Time 30 min
Total Time 0 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

EXPERT TIPS

toggle

Expert Tips

Use fresh red, yellow and green bell pepper strips, and 1/4 cup of chopped onion, in place of the frozen stir-fry mixture.

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

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.

Review & Comments

Write a Review

Babooette

report Posted Jul. 23, 2012 3:55 PM

A great way to use leftover chicken! I used grilled chicken that was leftover from a previous meal. I also used fresh veggies - onion, pepper, shredded carrot, green beans and tomatoes. This made the dish even healthier and added both flavor and texture. A little more work with the chopping, but if you have the time it's well worth it! Because my husband and I like really spicy food I increased the cumin and chili powder by 1/2 tsp each. We were out of cheddar cheese so I used a Mexican blend;I don't think it made any real difference. I will definitely be making this again!