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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (449g) Recipe makes 4 servings The following items or measurements are not included below: garlic pepper seasoning |
||
| Calories 596 | ||
| Calories from Fat 172 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.2g | 29% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 7.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 50mg | 16% | |
| Sodium 529mg | 22% | |
| Potassium 1051mg | 30% | |
| Total Carbohydrate 73.0g | 24% | |
| Dietary Fiber 7.6g | 30% | |
| Sugars 3.1g | ||
| Protein 32.6g | 65% | |
Zippy Slippy Chicken With Rice and Beans
By: Gatorbek
Jan 23, 2008
Okay, so the name's a little unusual, but my DD was 5 at the time she named it... This was one of those "mistakes" that turned in to a family fave. Gotta love it!
SERVES 4
Ingredients
- 2 cups chicken stock
- 1 (10 ounce) can Rotel tomatoes, mild
- 1 cup long grain rice, uncooked
- 1/2 teaspoon cumin
- 1 (15 ounce) can cannellini beans or navy beans, drained and rinsed
- 2 chicken breasts, cut into 1 inch cubes
- 1 tablespoon
- 3 tablespoons vegetable oil
- 1 small onion, diced
- 2 garlic cloves, minced
Directions
1
In a medium saucepan, combine chicken stock, tomatoes with juice, rice, and cumin.2
Simmer until rice is done, about 15 minutes.3
Add the beans, stir until warmed through, then keep warm on low heat.4
In a heavy skillet, heat oil on medium-high heat.5
Saute onion until nearly translucent.6
Season chicken with garlic pepper and add to onion in skillet.7
Fry until chicken is browned on all sides and juices run clear.8
Add minced garlic and sautee an additional 20-30 seconds, then remove from heat.9
Spoon rice onto plate and top with chicken. Serve immediately.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
Featured Reviews for This Recipe
From: Lauralie41
On May 20, 2008
I wasnt up to going to the grocery store so used the recipe sifter to find a recipe with ingredients I had on hand and so happy I found this one! Did need to make a few adjustments for our taste and used diced tomatoes instead of Rotel, dried minced onion and garlic pepper seasoning for the chicken. My chicken was getting done quicker than I wanted it to so I added some chicken stock and covered the skillet to finish cooking. For the rice I added chili powder, a pinch of red pepper flakes, lemon pepper, salt, and pepper. The flavor was wonderful and very close to what a can of Rotel would have offered. Very quick and so easy to make! Thank you Gatorbek for a wonderful supper.
From: DuChick
On Mar 29, 2008
I've got to agree with the unusual name, but this is one fantastic dish! I've never had anything quite like it, and I know I'll need several repeats! I used brown jasmine rice which required a longer cooking time. The aroma brought everyone to the kitchen to see what was cookin'. Fabulous, Gatorbek..thanks! Reviewed and photo-ed for Photo Tag Spring 2008.
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