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Salsa Chicken Beans and Rice

 
Salsa Chicken Beans and Rice
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photo credit: Ev Thomas
A nutritious combination of chicken, bell pepper, rice and beans.
Recipe By: California Dry Bean Board
  • PrepN/A |
  • TotalN/A |
  • Serves6 Cups / 4
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Ingredients

    • 1 pound boneless, skinless, chicken breasts or thighs
    • 2 teaspoons olive oil
    • 1 cup chopped red or green bell pepper (1 medium)
    • 1 can (14.5 oz.) reduced-sodium chicken broth
    • 1 cup salsa (mild or medium to taste)
    • 2 cups instant brown rice
    • 1 can (15 oz.) butter beans, kidney beans OR blackeyes, drained and rinsed
    • 1/4 cup minced cilantro

Instructions

Cut chicken into 1/2-inch cubes. In a large skillet with lid or a Dutch oven, heat oil over medium heat. Add chicken and bell pepper; sauté until chicken is lightly browned, about 5 minutes.

Add broth, salsa and rice to chicken. Bring to a simmer. Cover, reduce heat to low and cook 5 minutes*. Stir in beans and cilantro. Cover and cook over low heat until heated through, about 5 minutes.

*Cook time and amount of liquid varies among instant brown rice brands. Adjust water and cook-time as package directs, combining broth and correct amount of water, if needed, to cook 2 cups rice

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