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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (423g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup yellow bell peppers |
||
| Calories 598 | ||
| Calories from Fat 164 | (27%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.3g | 28% | |
| Saturated Fat 8.0g | 40% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 82mg | 27% | |
| Sodium 581mg | 24% | |
| Potassium 853mg | 24% | |
| Total Carbohydrate 67.6g | 22% | |
| Dietary Fiber 11.4g | 45% | |
| Sugars 2.7g | ||
| Protein 40.2g | 80% | |
Ingredients
- 2 teaspoons oil
- 1 cup uncooked long-grain white rice
- 1 1/2 teaspoons cumin
- 2 teaspoons chili powder
- 2 cups cubed cooked chicken
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 3/4 cup chopped red bell pepper
- 1/4 cup chopped onion
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14 ounce) can chicken broth
- 2 tablespoons water
- 1 cup shredded cheddar cheese
- chopped fresh cilantro (garnish)
Directions
1
Add oil to a large skillet; heat over medium-high until it gets hot.2
Add rice, cumin, and chili powder; stir and cook for 1 minute.3
Add the next 8 ingredients to the skillet; stir to mix.4
Bring to a boil; lower the heat, cover and simmer 15-18 minutes or until the liquid is absorbed and the rice is tender; stir every now and then.5
Take the skillet from the heat; removed cover and fluff the mixture with a fork.6
Sprinkle with cheese; cover and let set for 1-2 minutes or until the cheese is melted.7
Sprinkle with a little chopped fresh cilantro for garnish.8
Serve.
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More recipes like this one:
Chicken With Sun-Dried Tomatoes and Capers
Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Beans > Black Beans
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: Melvin'sWifey
On Oct 3, 2008
This was good and really easy to whip up. Didn't have bell peppers on and. Tossed in half a bag of frozen corn instead of the peppers. Also tossed in a can of diced tomatoes, and skipped the cheese for a healthier dinner. This was good and worked really well for everyone including kids.
From: The drunkkenartist
On Jan 19, 2008
I was stuck in the house with the weather and wanted to make dinner with what was on hand. Had all but red/yellow bell peppers. Added mild banana pepper instead. It was great! What a pleasant surprise meal. I can't wait to experiment with this one.
From: Ellee
On Jul 16, 2007
Super easy and delicious! I was in a 'clean out my pantry and fridge' mode and this recipe really fit the bill. I only had a green pepper so used that plus a can each of corn and chopped tomatoes, both drained. I also added chopped jalepeno slices for heat. This recipe is very forgiving; it would be hard to go wrong. I will definately be making it again. I served it with a little salsa on top, and sour cream might be good on it as well.
From: Pierre Dance
On Nov 17, 2004
Excellent! I've made this almost 'by the book', (I usually use Basmati Rice.)and in all sorts of variations. I've subbed. Shredded beef, shredded pork, shredded turkey, and precooked pork charizo. It works well with pinto, white, great northern, and kidney beans. I've even used 'Ranch Style' brand beans, un-drained. It's also fun to play 'mix and match' with the cheese. A blend of sharp cheddar, jack, and asadero is particularly good, so is sharp cheddar and mozzarella. thanks for posting this great recipe. Pierre
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