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Categories:
chicken stock tomatoes long grain rice cumin cannellini beans chicken breasts garlic pepper vegetable oil onion garlic
Viewed: 72 - Published at: 5 years agoIngredients
- 2 cups chicken stock
- 1 (10 ounce) can Rotel Tomatoes, mild
- 1 cup long grain rice, uncooked
- 12 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
Method
- In a medium saucepan, combine chicken stock, tomatoes with juice, rice, and cumin.
- Simmer until rice is done, about 15 minutes.
- Add the beans, stir until warmed through, then keep warm on low heat.
- In a heavy skillet, heat oil on medium-high heat.
- Saute onion until nearly translucent.
- Season chicken with garlic pepper and add to onion in skillet.
- Fry until chicken is browned on all sides and juices run clear.
- Add minced garlic and sautee an additional 20-30 seconds, then remove from heat.
- Spoon rice onto plate and top with chicken.
- Serve immediately.
