"This is my dinnertime solution when I haven't had time to stop by the grocery store. I always keep chicken in the freezer, and the rest is in the pantry." --CL Reader
1 cup water
1/2 cup uncooked basmati rice
1/8 teaspoon ground red pepper
1 (16-ounce) can pinto beans, drained and rinsed
1 (10-ounce) can diced tomatoes and green chiles, drained
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
How to Make It
Bring water to a boil in a medium saucepan, and stir in rice and red pepper. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in beans and tomatoes; keep warm.
Sprinkle the chicken with salt, black pepper, and cumin. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Serve chicken with rice mixture.
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