Easy chicken-and-black-bean skillet

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boned and skinned chicken breasts; cubed
2 teaspoons Olive oil
⅔ cup Salsa or picante sauce
¾ cup Uncooked instant rice
⅓ cup Water
1 can Black beans; rinsed and drained
Salt; optional
Freshly ground black pepper

Directions

In a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving.

Season with salt and pepper.

NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently.

Recipe by: Prevention's Healthy One-Dish Meals Posted to MC-Recipe Digest by "Dan and Mary" <4christ@...> on May 12, 1998

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