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."
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