¼ yellow or red onion, chopped
1 can black beans, drained & rinsed
1 can fire roasted diced tomatoes
1 cup freshly grated cheddar cheese, for serving
1 cup low sodium chicken stock
1 can black beans, drained & rinsed
1 can fire roasted diced tomatoes
1 cup freshly grated cheddar cheese, for serving
1 cup low sodium chicken stock
1 green bell pepper, cored and chopped
1 packet Hidden Valley Spicy Ranch Mix (NOT ranch dip mix)
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 red bell pepper, cored and chopped
1 ½ cups instant brown rice
2 teaspoons extra virgin olive oil
Cilantro, for serving
Directions
Heat olive oil in large nonstick skillet on medium-high heat. Add chicken, onions, and ranch mix. Sauté, stirring often, for 2 minutes.
Stir in red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock. Bring to boil, then cover. Simmer on low heat 5 minutes, or until chicken is done and rice is nearly tender. Let stand, covered, for 5 minutes, until liquid is absorbed. Serve topped with cheese and cilantro.
Stir in red bell pepper, green bell pepper, black beans, tomatoes, rice, and chicken stock. Bring to boil, then cover. Simmer on low heat 5 minutes, or until chicken is done and rice is nearly tender. Let stand, covered, for 5 minutes, until liquid is absorbed. Serve topped with cheese and cilantro.
No comments:
Post a Comment