ONE-PAN BLACK BEANS, CHICKEN AND RICE
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
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
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
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
SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE
Black beans and hot pepper sauce add Tex-Mex flavors to this Healthy Living grilled chicken and rice dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken and stirring onions after 2 min.
- Add tomatoes, beans, ham and hot sauce; stir. Simmer on low heat 10 min. or until chicken is done (165ºF), turning chicken after 5 min.
- Serve over hot rice.
Nutrition Facts : Calories 530, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 40 g
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