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Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet. Set aside. Add remaining 1 tablespoon oil, onion and bell pepper to skillet; cook and stir 5 minutes or until tender-crisp.
Stir water, diced tomatoes, tomato sauce, Rice Mix and chili powder into skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes. Stir occasionally to prevent rice and beans from sticking.
Stir in chicken. Cover and cook 10 minutes or until rice is tender. Remove from heat. Sprinkle with cheese. Cover and let stand 5 minutes before serving.
I made this dish last night and it was excellent! However, I did not use the Black Beans and Rice Mix (grocery store did not carry it) so I opted to use the Red Beans and Rice Mix. Amazing! Followed the recipe almost exactly (used chicken broth instead of 2 cups of water) and it was great! Spicy, flavorful, everyone loved it! They should ALSO put this recipe under the Red Beans and Rice Mix recipes!
Mike Burns | October 13, 2017 |