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Nutrition Facts
Serving Size 1 (394g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup yellow bell peppers
Calories 559
Calories from Fat 162		(29%)
Amount Per Serving		%DV
	Total Fat 18.1g	27%
	Saturated Fat 8.0g	39%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 82mg		27%
Sodium 580mg		24%
Potassium 748mg		21%
Total Carbohydrate 60.6g		20%
	Dietary Fiber 8.8g	35%
	Sugars 2.7g
Protein 37.6g		75%
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December 2008

Kat's Mom

High Fiber Recipes for Diverticulitis

Kat's Mom

Black Beans, Chicken and Rice

Recipe #90772 | 51 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Mary Catherine cpa
May 5, 2004

I played around with this one, which was originally from Pillsbury. My family likes it, and so do I.

SERVES 4 (change servings and units)

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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Featured Reviews for This Recipe

From: Ginny Sue

On Jul 11, 2009

This was a very tasty, one pot meal that was perfect for a weeknight dinner. The combination of ingredients worked well together and everyone enjoyed it. Very colorful too, from all the bell peppers.

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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.

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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

2 people found this review helpful

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From: Lille

On Mar 27, 2009

The kids loved it. It was easy and a great use of leftover chicken. I used converted rice, it keeps its texture better than white rice in dishes like this.

1 person found this review helpful

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