C.B.B.R. (Chicken w/ Black Beans & Rice)

Chicken With Black Beans And Rice

Start To Finish:
30 Mins

Makes:
4 Servings

• 2 tbsp cooking oil
• 1 lb skinless, boneless chxn breasts halves, cut into 2-inch pieces
• 1 6- to 7.4-ounce package Spanish rice (spanish seasoning)
• 1-3/4 cups water
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, undrained
• Sour cream, sliced green onion, and lime wedges (optional)

1. In a 12-inch skillet heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook and stir until chicken is brown. Remove chicken from skillet.
2. Add rice and remaining 1 tablespoon oil to skillet; cook and stir for 2 minutes over medium heat. Stir in seasoning, the water, beans, and undrained tomatoes; add chxn. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes, or until rice is tender and chxn is no longer pink. Remove skillet from heat. Let stand, covered, for 5 minutes.
3. If desired, serve with sour cream, green onion, and lime wedges.

Per serving: 424 cal., 9 g total fat (2 g sat fat), 66 mg chol., 1,080 mg sodium, 52 g carbo., 6 g fiber, 37 g pro.