Ingredients
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1
-
2
-
2
-
1/4
-
1
-
1
-
1
-
2
-
1
-
1
-
1
-
-
-
1
-
Directions
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 used boneless, skinless chicken breasts in place of the whole cut up chicken , What a great, easy weeknight dish! used 3 chicken breasts that I diced and browned on the stovetop (as suggested as an alternative) Served over rice and this was absolutely fabulous! Everyone ate it! Even the pickiest 3 year old and Dad too! Thank you so much for posting this wonderful recipe Made for ZWT5
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Steps
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1
Done
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Note: 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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
Serve Beans and Chicken Spooned Over Individual Servings of Prepared Brown Rice With a Green Salad and Tortilla Chips. |
