ONE-PAN BLACK BEANS, CHICKEN AND RICE

One-Pan Black Beans, Chicken and Rice image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 10

Previous Next

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 Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
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.
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.

Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g