Thursday, July 12, 2007

Green Chili Chicken & Rice Skillet

Jonathan didn't like this recipe very much, but I loved it. I froze the left-overs (sans cheese) and when I reheated them, it was like having a healthy (cheap) TV dinner. I also added some Franks' Red Hot hot sauce to it, because I like a lot of heat and spice.

1/2 cup chopped green peppers (I used 1 tiny can green chilis)
1 clove garlic, minced
1 tsp. olive oil
3/4 cup diced tomatoes and green chilies, undrained
3/4 cup canned black beans, drained, rinsed
1 cup water
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned Chicken Breast Strips
1 cup instant brown rice, uncooked
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

COOK and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes with their liquid, the beans and water; mix well. Bring to boil.
STIR in chicken and rice; cover. Simmer 5 min.
REMOVE from heat. Let stand, covered, 5 min. Sprinkle with the cheese.


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