Black Beans, Chicken and Rice

Mary Catherine cpa's Note:

I played around with this one, which was originally from Pillsbury. My family likes it, and so do I.

• Total Time: 51 mins
• Prep Time: 30 mins
• Cook Time: 21 mins

Ingredients:

Servings: 4

• 2 teaspoons oil
• 1 cup uncooked long-grain white rice
• 1 ½ teaspoons cumin
• 2 teaspoons chili powder
• 2 cups cubed cooked chicken
• ½ cup chopped green bell pepper
• ½ cup chopped yellow bell pepper
• ¾ cup chopped red bell pepper
• ¼ cup chopped onion
• 1 (15 ounce) can black beans , drained and rinsed
• 1 (14 ounce) can chicken broth
• 2 tablespoons water
• 1 cup shredded cheddar cheese
• chopped fresh cilantro (garnish)

Directions:

1. Add oil to a large skillet; heat over medium-high until it gets hot.
2. Add rice, cumin, and chili powder; stir and cook for 1 minute.
3. Add the next 8 ingredients to the skillet; stir to mix.
4. Bring to a boil; lower the heat, cover and simmer 15-18 minutes or until the liquid is absorbed and the rice is tender; stir every now and then.
5. Take the skillet from the heat; removed cover and fluff the mixture with a fork.
6. Sprinkle with cheese; cover and let set for 1-2 minutes or until the cheese is melted.
7. Sprinkle with a little chopped fresh cilantro for garnish.
8. Serve.

Reviews

[Ginny Sue]

This was a very tasty, one pot meal that was perfect for a weeknight dinner. The combination of ingredients worked well together and everyone enjoyed it. Very colorful too, from all the bell peppers.

[Lille]

The kids loved it. It was easy and a great use of leftover chicken. I used converted rice, it keeps its texture better than white rice in dishes like this.

[Melvin'sWifey]

This was good and really easy to whip up. Didn't have bell peppers on and. Tossed in half a bag of frozen corn instead of the peppers. Also tossed in a can of diced tomatoes, and skipped the cheese for a healthier dinner. This was good and worked really well for everyone including kids.