Red Beans and Rice with Chicken

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

10 ounces skinless, boneless chicken breast, cut into 1-inch pieces

¼ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon olive oil

¾ cup coarsely chopped green sweet pepper (1 medium)

½ cup chopped onion (1 medium)

2 cloves garlic, minced

1 (15 ounce) can no-salt added red beans, rinsed and drained

1 container ready-to-serve cooked brown rice, such as Minute ® brand

½ teaspoon ground cumin

¼ cup reduced-sodium chicken broth

¼ teaspoon cayenne pepper

Lime wedges

1 pinch Cayenne pepper

Directions

Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.

Stir beans, rice, broth, cumin and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.

Nutrition

• Calories: 272 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Cholesterol: 41 mg
• Sodium: 311 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 10 g
• Total Sugars: 2 g
• Protein: 25 g