Chicken black bean paella
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7¼ | ounce | Pkg. Rice a Roni -Rice Pilaf |
| ¾ | pounds | Boned and skinned chicken breast halves, about 3 halves OR boneless pork loin, in thin strips |
| 1 | cup | Chopped onion |
| 2 | Cloves garlic; minced | |
| ¾ | teaspoon | Ground turmeric |
| ⅛ | teaspoon | Hot pepper sauce (up to 1/4) |
| 1 | can | (15 oz) black beans; drained/rinsed |
| 1½ | cup | Frozen peas |
| 1 | medium | Tomato; seeded/chopped |
Directions
In large skillet, saute rice-vermicelli mix as the package directs. Stir in 2 cups water, chicken, onion, garlic, turmeric, hot pepper sauce and contents of seasoning package; bring to boil over High heat. Cover and reduce heat to Low. Simmer for 8 minutes. Stir in beans and peas. Cover ; simmer 7-10 minutes or until most of the liquid is absorbed. Stir in tomato. MC formatting by bobbi744@...
Recipe by: Rice-A-Roni recipe card Posted to MC-Recipe Digest V1 #908 by Roberta Banghart <bobbi744@...> on Nov 14, 1997