Easy chicken-and-black-bean skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boned and skinned chicken breasts; cubed |
| 2 | teaspoons | Olive oil |
| ⅔ | cup | Salsa or picante sauce |
| ¾ | cup | Uncooked instant rice |
| ⅓ | cup | Water |
| 1 | can | Black beans; rinsed and drained |
| Salt; optional | ||
| Freshly ground black pepper | ||
Directions
In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving.
Season with salt and pepper.
NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently.
Recipe by: Prevention's Healthy One-Dish Meals Posted to MC-Recipe Digest by "Dan and Mary" <4christ@...> on May 12, 1998