No more recipe of the week or month, since that obviously isn't happening! But this is a great recipe - I just made it tonight. And, once again, it's a dish all in one. I love those!
Green Chili Chicken & Rice Skillet
3 servings
1/2 cup chopped green peppers
1 clove garlic, minced
1 tsp. olive oil
3/4 cup diced tomatoes and green chilies, undrained
3/4 cup canned black beans, drained, rinsed
1 cup water
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips (I got a Perdue version - just something tasty)
1 cup instant brown rice, uncooked
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
COOK and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes with their liquid, the beans and water; mix well. Bring to boil.
STIR in chicken and rice; cover. Simmer 5 min. -- I actually ended up cooking it for 7 minutes (just to get rid of a little more liquid) and I didn't need the cheese on top. It's good enough without (and that's coming from me!).
REMOVE from heat. Let stand, covered, 5 min. Sprinkle with the cheese.
Nutrition per serving (about 1 1/4 cups): Calories 330, Total Fat 9 g, Saturated Fat 3.5 g, Cholesterol 50 mg, Sodium 790 mg, Carbs 38 g, Dietary Fiber 6 g, Protein 24 g.
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