New Orleans-Style Chicken
Taste of Home
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This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 30 min. Cook: 50 min.
Ingredients:
- 1-1/4 pounds boneless skinless chicken breasts, cubed
- 3 teaspoons canola oil, divided
- 2 medium carrots, chopped
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 portobello mushrooms (3 ounces each), chopped
- 3 garlic cloves, minced
- 2-3/4 cups hot water
- 1 can (15 ounces) black beans, rinsed and drained
- 1 package (8 ounces) red beans and rice mix
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1/3 cup shredded Asiago cheese
Directions:
In a large nonstick skillet, brown chicken in 1 teaspoon oil over medium-high heat; remove and set aside. In the same skillet, saute the carrots, onion and peppers in remaining oil for 10 minutes. Add mushrooms and garlic; saute 1-2 minutes longer or until vegetables are tender.
Stir in the water, black beans and red beans and rice mix. Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese. Yield: 6 servings. Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.