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