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Recipes
Salsa Chicken Beans and Rice
Salsa Chicken Beans and Rice
Salsa Chicken Beans and Rice
photo credit: Ev Thomas
A nutritious combination of chicken, bell pepper, rice and beans.
Recipe By:
California Dry Bean Board
Prep
N/A
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Total
N/A
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Serves
6 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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