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Categories:Viewed: 86 - Published at: 5 years ago
Ingredients
- 2 tablespoons Wesson(R) Pure Canola Oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup chopped yellow onion
- 2 tablespoons taco seasoning mix
- 1 (15 ounce) can Rosarita(R) Premium Whole Black Beans, drained, rinsed
- 1 (10 ounce) can Ro*Tel(R) Original Diced Tomatoes & Green Chilies, undrained
- 1 cup water
- 1 1/4 cups instant brown rice, uncooked
- 1 cup shredded Cheddar and Monterey Jack cheese blend
- Chopped cilantro (optional)
Method
- 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.
