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Red Beans and Rice with Chicken

Lunch

Red Beans and Rice with Chicken

Fiber-rich red beans, whole-grain brown rice and skillet-cooked chicken breast are ready in just 20 minutes.

Ingredients

  1. 10 ounces skinless, boneless chicken breast, cut into 1-inch pieces
  2. ¼ teaspoon salt
  3. ¼ teaspoon ground black pepper
  4. 1 tablespoon olive oil
  5. ¾ cup coarsely chopped green sweet pepper (1 medium)
  6. ½ cup chopped onion (1 medium)
  7. 2 cloves garlic, minced
  8. 1 (15 ounce) can no-salt added red beans, rinsed and drained
  9. 1 container ready-to-serve cooked brown rice, such as minute ® brand
  10. ½ teaspoon ground cumin
  11. ¼ cup reduced-sodium chicken broth
  12. ¼ teaspoon cayenne pepper
  13. lime wedges
  14. 1 pinch cayenne pepper

Directions

  1. Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.
  2. Stir beans, rice, broth, cumin and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.

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