Skillet Chicken and Rice

boneless, skinless chicken breast halves

(8-oz.) can no-salt-added tomato sauce

1/2

cup water

(14 1/2-oz.) can Mexican-style stewed tomatoes, undrained*

(15 1/2 or 15-oz.) can dark red kidney beans, drained

cup uncooked instant brown rice

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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

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.