Chipotle Chicken and Rice |
|
 |
Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This one skillet dish gets smoky, southwest flavor from ground chipotle chile pepper...you'll be surprised how it enhances the flavor of this enjoyable chicken, beans and rice dish. Ingredients:
1 tablespoon olive oil |
1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes |
1 large onion, chopped |
1 large green pepper |
1 (10.75 ounce) can campbell's® healthy request® condensed cheddar cheese soup |
1 tablespoon tomato paste |
1/2 teaspoon ground chipotle chile pepper |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup regular brown rice, prepared according to package directions without salt or butter |
Directions:
1. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Remove chicken from skillet.
2. Reduce heat to medium. Add onion and green pepper to skillet and cook until vegetables are tender-crisp, stirring occasionally.
3. Stir soup, tomato paste and chile pepper in skillet and heat to a boil. Return chicken to skillet. Stir in beans. Reduce heat to low. Cook until chicken is cooked through. Serve chicken mixture over rice.
|
|