Red Beans and Rice with Chicken

Red Beans and Rice with Chicken might be a good recipe to expand your main course recipe box. One portion of this dish contains around 17g of protein, 6g of fat, and a total of 153 calories. This recipe serves 4. For $1.07 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of onion, salt, green sweet pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 693 foodies and cooks. From preparation to the plate, this recipe takes roughly 20 minutes. It is brought to you by diabeticlivingonline.com. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 75%, this dish is solid. If you like this recipe, you might also like recipes such as Red Beans and Rice with Chicken Sausage, Red Chile Chicken with Rice and Black Beans, and The Bomb Southern Chicken with Red Beans and Rice and Collard Greens.

Servings: 4

Preparation duration: 20 minutes

 

Ingredients:

1 1 - container ready-to-serve cooked brown rice, such as Minute® brand

1/4 teaspoon cayenne pepper

2 cloves garlic, minced

3/4 cup coarsely chopped green sweet pepper (1 medium)

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

Lime wedges

1/4 cup reduced-sodium chicken broth

1 15 - ounce can no-salt-added red beans, rinsed and drained

1 tablespoon olive oil

1/2 cup chopped onion (1 medium)

1/4 teaspoon salt

10 ounces skinless, boneless chicken breast, cut into 1-inch pieces

Equipment:

frying pan

Cooking instruction summary:

Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion, and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender. Stir beans, rice, broth, cumin, and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper. Makes 4 servings (1 cup each)

 

Step by step:


1. Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat.

2. Add chicken, sweet pepper, onion, and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.

3. Stir beans, rice, broth, cumin, and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet.

4. Heat through.

5. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper. Makes 4 servings (1 cup each)


Nutrition Information:

Quickview
150k Calories
16g Protein
5g Total Fat
8g Carbs
12% Health Score
Limit These
Calories
150k
8%

Fat
5g
9%

  Saturated Fat
0.97g
6%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
45mg
15%

Sodium
245mg
11%

Get Enough Of These
Protein
16g
34%

Vitamin C
35mg
43%

Vitamin B3
8mg
43%

Vitamin B6
0.76mg
38%

Selenium
23µg
33%

Phosphorus
189mg
19%

Potassium
569mg
16%

Vitamin B5
1mg
12%

Manganese
0.21mg
11%

Vitamin E
1mg
10%

Iron
1mg
9%

Magnesium
37mg
9%

Vitamin B2
0.15mg
9%

Vitamin B1
0.12mg
8%

Fiber
2g
8%

Vitamin K
7µg
7%

Copper
0.14mg
7%

Vitamin A
305IU
6%

Calcium
50mg
5%

Folate
18µg
5%

Zinc
0.69mg
5%

Vitamin B12
0.16µg
3%

covered percent of daily need
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Food Trivia

During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

Food Joke

Chuck Norris doesn't go fishing when he's hungry. He just chooses a lake to be soup.

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