Ingredients
6
6 servings
- •2 tablespoons Wesson® Pure Canola Oil
- •1 pound boneless skinless chicken breasts, cut into bite-size pieces
- •½ cup chopped yellow onion
- •2 tablespoons taco seasoning mix
- •1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
- •1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- •1 cup water
- •1 ¼ cups instant brown rice, uncooked
- •1 cup shredded Cheddar and Monterey Jack cheese blend
- •1 teaspoon Chopped cilantro
Instructions
- Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
- Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.
Nutritional Facts
Per 6 servings
- Calories: 339
- Carbohydrate: 30g
- Fat: 13g
- Fiber: 5g
- Protein: 24g
- Sugar: 2g
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