Spicy Chicken with Rice and Beans
Seasoned chicken breasts served over rice with spicy tomatoes and beans.
Recipe from RO*TEL
1 breast and 1-1/4 cups rice
2 tablespoons Pure Wesson® Canola Oil
4 boneless skinless chicken breasts (5 oz each)
1/2 teaspoon garlic pepper blend
1 cup long-grain white rice, uncooked
2 10 ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 15 ounce can Ranch Style® Beans, undrained
1 1/3 cups water
1/4 cup sliced green onions
Cook chicken 4 minutes per side or until lightly browned. Remove from skillet. Add rice to skillet; cook 2 minutes or until rice begins to brown. Add undrained tomatoes, beans, and water.
Place chicken on top of rice. Cover and simmer over medium heat 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with green onions.
For a milder flavor, substitute Ro*Tel® Mild Diced Tomatoes & Green Chilies.
Per Serving: cal. (kcal) 552, Fat, total (g) 14, chol. (mg) 90, sat. fat (g) 3, carb. (g) 60, fiber (g) 8, pro. (g) 43, vit. A (IU) 680, vit. C (mg) 8, sodium (mg) 989, calcium (mg) 111, Percent Daily Values are based on a 2,000 calorie diet
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