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One-Pan Black Beans, Chicken and Rice

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By Betty Crocker Kitchens
Updated Apr 28, 2014
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Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

One-Pan Black Beans, Chicken and Rice

  • Prep Time 30 min
  • Total 0 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 2 teaspoons oil
  • 1 cup uncooked regular long-grain white rice
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 2 cups cubed cooked chicken
  • 2 cups frozen bell pepper and onion stir-fry, coarsely chopped
  • 1 (15-oz.) can Progresso™ black beans, drained, rinsed
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
  • 2 tablespoons water
  • 2 oz. (1/2 cup) shredded Cheddar cheese

Instructions

  • Step 
    1
    Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  • Step 
    2
    Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  • Step 
    3
    Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition

550 Calories
14g Total Fat
39g Protein
75g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
550
Calories from Fat
125
Total Fat
14g
22%
Saturated Fat
5g
25%
Cholesterol
75mg
25%
Sodium
1010mg
42%
Total Carbohydrate
75g
25%
Dietary Fiber
8g
32%
Sugars
5g
Protein
39g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
28%
28%
Calcium
20%
20%
Iron
34%
34%
Exchanges:
4 Starch; 1 Vegetable; 3 1/2 Lean Meat; 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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