Project Description

salsa bean chicken

Recipe Ingredients:

  • 1 pound boneless, skinless, chicken breasts or thighs

  • 2 teaspoons olive oil

  • 1 cup chopped red or green bell pepper (1 medium)

  • 1 can (14.5 oz.) reduced-sodium chicken broth

  • 1 cup salsa (mild or medium to taste)

  • 2 cups instant brown rice

  • 1 can (15 oz.) butter beans, kidney beans OR blackeye beans, drained and rinsed

  • 1/4 cup minced cilantro

Instructions

Cut chicken into 1/2-inch cubes. In a large skillet with lid or a Dutch oven, heat oil over medium heat. Add chicken and bell pepper; sauté until chicken is lightly browned, about 5 minutes.

Add broth, salsa and rice to chicken. Bring to a simmer. Cover, reduce heat to low and cook 5 minutes*. Stir in beans and cilantro. Cover and cook over low heat until heated through, about 5 minutes.

*Cook time and amount of liquid varies among instant brown rice brands. Adjust water and cook-time as package directs, combining broth and correct amount of water, if needed, to cook 2 cups rice. Makes about 6 cups. Serves 4.

Nutritional Information per Serving:

Calories 645, Protein 42 g, Carbohydrates 98 g, Fat 9 g, Calories from fat 12%, Cholesterol 62 g, Fiber 15 g, Folate 120 mcg, Sodium 676 mg