Red Beans and Rice with Chicken

10 ounces of boneless and skinless breast of chicken, divided into 1-inch pieces Half a teaspoon of salt 1/2 teaspoon black pepper, minced 1 teaspoonful oil of olives 1/4 cup green sweet pepper, coarsely diced (1 medium) half a cup of sliced onion, medium 2 minced garlic cloves 1 (15-ounce) can of rinsed and drained red beans 1 container Minute® brand ready-to-serve prepared brown rice 1/2 teaspoon cumin Half a cup chicken bouillon containing reduced sodium 1/2 teaspoon pepper Lime segments in texture 1 teaspoon of chili pepper  


Step - 1

The poultry is dusted with black pepper and salt. Oil is heated in a large skillet over medium-high heat.  

Stir in the chicken, sweet pepper, onion, and garlic for eight to ten minutes, or until the vegetables are tender and the chicken is no longer raw.  

Step - 2

Add the cumin, beans, rice, broth, and 1/4 teaspoon of cayenne pepper to the chicken mixture in a skillet.  

Step - 3

Warm thoroughly. Accompany with citrus wedges. Sprinkle with additional cayenne pepper, if desired.  

Step - 4

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