Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

"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

Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

347 calories; calories from fat 7%; fat 2.8g; saturated fat 0.7g; mono fat 0.6g; poly fat 0.7g; protein 44.4g; carbohydrates 35.7g; fiber 4.6g; cholesterol 99mg; iron 3.2mg; sodium 740mg; calcium 64mg.
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