SOUTHWESTERN STYLE BEANS AND RICE WITH CHICKEN
This recipe from a friend calls for either black beans or pinto beans to be used in the mix. I used boneless, skinless chicken breasts in place of the whole cut up chicken.
Provided by kitty.rock
Categories Brown Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
- If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
- In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
- Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
- Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.
Nutrition Facts : Calories 1130.1, Fat 56.9, SaturatedFat 14.1, Cholesterol 187.2, Sodium 586.9, Carbohydrate 87.4, Fiber 23, Sugar 7.2, Protein 68
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