Chipotle Chicken and Rice

 Campbell’s

1 tbsp. olive oil

1 ¼ lb. skinless, boneless chicken breast halves, cut into cubes

1 large onion, chopped

1 large green pepper or red pepper, diced

1 can (10 ¾ oz.) condensed cheddar cheese soup

1 tbsp. tomato paste

½ tsp. ground chipotle chile pepper

1 can (about 15 oz.) black beans, rinsed and drained

½ cup regular brown rice, prepared according to package directions without salt or butter (about 2 cups)

Heat oil in skillet. Add chicken and cook until browned. Remove from skillet.

Add onion and green pepper to skillet and cook until vegetables are tender-crisp.

*Red pepper

Stir in soup, tomato paste and chile pepper and heat to a boil. Return chicken to skillet. Stir in beans. Reduce heat to low. Cook until chicken is cooked through. 

I used thighs instead of breasts for this, mostly because the store was out of breasts. But it was a tasty substitution.

Serve with rice.

There's more chicken mixture than there is rice going on here.

My Rating: 4/5 "Flavorful and fun. It's not the prettiest dish, for sure, but it's satisfying and has enough pizzazz to be interesting. I always feel nice after I eat combinations of meat and beans. Skillet dinners are always a weeknight plus."