| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cooked | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boned and skinned chicken breasts; cubed |
| 2 | ts | Olive oil |
| 2/3 | c | Salsa or picante sauce |
| 3/4 | c | Uncooked instant rice |
| 1/3 | c | Water |
| 1 | cn | Black beans; rinsed and drained |
| Salt; optional | ||
| Freshly ground black pepper |
INSTRUCTIONS
In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving. Season with salt and pepper. NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently. Recipe by: Prevention's Healthy One-Dish Meals Posted to MC-Recipe Digest by "Dan and Mary" <4christ@bellsouth.net> on May 12, 1998
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