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Salsa Chicken, Beans and Rice

1 pound of boneless chicken breasts or thighs
2 teaspoons of olive oil
1 cup of chopped red or green bell pepper
One 14.5 ounce can of reduced sodium chicken broth
1 cup of salsa
2 cups of instant brown rice
One 15 ounce can of butter beans, drained and rinsed
1/4 cup of minced cilantro

Cut the chicken into 1/2 inch cubes. In a large skillet with lid or a Dutch oven, heat oil over medium heat. Add the chicken and bell pepper, sauté until the chicken is lightly browned, about 5 minutes. Add the broth, salsa and rice to chicken. Bring to a simmer. Cover, reduce the heat to low and cook for 5 minutes. Stir in the beans and cilantro. Cover and cook over low heat until heated through, about 5 minutes. Serves 4