Skillet Chicken and Rice

Give this hearty chicken, beans and tomato skillet recipe a try, ready in 45 minutes.

  • prep time 15 min
  • total time 45 min
  • ingredients 6
  • servings 4

Ingredients

4
boneless, skinless chicken breast halves
1
(8-oz.) can no-salt-added tomato sauce
1/2
cup water
1
(14 1/2-oz.) can Mexican-style stewed tomatoes, undrained*
1
(15 1/2 or 15-oz.) can dark red kidney beans, drained
1
cup uncooked instant brown rice
  • 1 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 3 to 4 minutes or until browned, turning once. Remove chicken from skillet.
  • 2 In same skillet, combine all remaining ingredients; mix well. Top with chicken. Bring mixture to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until chicken is fork-tender, its juices run clear, and almost all liquid is absorbed. Let stand 5 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    430mg
    430%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    6g
    6%
      Sugars
    5g
    5%
    ),
    Protein
    36g
    36%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    25%;
    Calcium
    8%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 4 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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