2 large portobello mushrooms, stems removed, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3 garlic cloves, minced
2-3/4 cups 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
In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer.
Add water; bring to a boil. Stir in the beans, rice mix and chicken; return 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.
Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.