Red Beans and Rice with Chicken
Red Beans and Rice with Chicken might be a good recipe to expand your main course recipe box. One portion of this dish contains around 17g of protein, 6g of fat, and a total of 153 calories. This recipe serves 4. For $1.07 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of onion, salt, green sweet pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 693 foodies and cooks. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by diabeticlivingonline.com. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Red Beans and Rice with Chicken Sausage, Red Chile Chicken with Rice and Black Beans, and The Bomb Southern Chicken with Red Beans and Rice and Collard Greens.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
1 1 - container ready-to-serve cooked brown rice, such as Minute® brand
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
3/4 cup coarsely chopped green sweet pepper (1 medium)
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
Lime wedges
1/4 cup reduced-sodium chicken broth
1 15 - ounce can no-salt-added red beans, rinsed and drained
1 tablespoon olive oil
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
10 ounces skinless, boneless chicken breast, cut into 1-inch pieces
Equipment:
frying pan
Cooking instruction summary:
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. 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. Makes 4 servings (1 cup each)
Step by step:
1. Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat.
2. 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.
3. Stir beans, rice, broth, cumin, and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet.
4. Heat through.
5. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper. Makes 4 servings (1 cup each)
Nutrition Information:
covered percent of daily need
