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New Orleans-Style Chicken

New Orleans-Style Chicken
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.
6 ServingsPrep: 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 until no longer pink; 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, 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
© Taste of Home 2012

2 of 2

New Orleans-Style Chicken (continued)

Directions (continued)

  • cheese. Yield: 6 servings.
Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.
Nutrition Facts: 1-1/3 cups equals 381 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 891 mg sodium, 50 g carbohydrate, 9 g fiber, 30 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012