Zippy Slippy Chicken With Rice and Beans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Okay, so the name's a little unusual, but my DD was 5 at the time she named it... This was one of those mistakes that turned in to a family fave. Gotta love it! Ingredients:
2 cups chicken stock |
1 (10 ounce) can rotel tomatoes, mild |
1 cup long grain rice, uncooked |
1/2 teaspoon cumin |
1 (15 ounce) can cannellini beans or 1 (15 ounce) can navy beans, drained and rinsed |
2 chicken breasts, cut into 1 inch cubes |
1 tablespoon garlic pepper seasoning |
3 tablespoons vegetable oil |
1 small onion, diced |
2 garlic cloves, minced |
Directions:
1. In a medium saucepan, combine chicken stock, tomatoes with juice, rice, and cumin.
2. Simmer until rice is done, about 15 minutes.
3. Add the beans, stir until warmed through, then keep warm on low heat.
4. In a heavy skillet, heat oil on medium-high heat.
5. Saute onion until nearly translucent.
6. Season chicken with garlic pepper and add to onion in skillet.
7. Fry until chicken is browned on all sides and juices run clear.
8. Add minced garlic and sautee an additional 20-30 seconds, then remove from heat.
9. Spoon rice onto plate and top with chicken. Serve immediately.
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