Try this Easy Chicken-And-Black-Bean Skillet recipe, or contribute your own.
Suggest a better descriptionIn a large no-stick frying pan, combine the chicken and oil. Cook over high heat, stirring, for 4 minutes, or until chicken begins to brown. Stir in the salsa or picante sauce. Cook for 3 minutes. Add the rice, water and beans. Bring to a simmer. Cover and simmer for 8 to 10 minutes, or until the chicken and rice are cooked through. Fluff with a fork before serving. Season with salt and pepper. NOTES : Easy Freeze: Make enough of this to use next week as filling for burritos or as a topping for salad or potato. Spoon leftovers into 1-cup plastic microwave safe containers and freeze for up to 6-weeks. Defrost in microwave on 50% power for 5 minutes, then heat in a no-stick frying pan with a few tablespoons water for 5 minutes, stirring frequently. Recipe by: Preventions Healthy One-Dish Meals Posted to MC-Recipe Digest by "Dan and Mary" <4christ@bellsouth.net> on May 12, 1998
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 4 | ||
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Calories: 432 | ||
Calories from Fat: 72 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 90.7mg | 28 % | |
Sodium 352.5mg | 12 % | |
Potassium 692.7mg | 18 % | |
Total Carbohydrate 56g | 16 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 48g | ||
Protein 32.8g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 432
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