Mediterranean Black Bean and Rice Skillet

By á-7997

Ingredients

• 2 tbsp olive oil
• 1 lb chicken, cubed
• 1 c chopped onion
• 4 cloves garlic, minced
• 1 c chopped fresh or canned tomatoes
• 1/2 c dry red wine
• 1/3 c chopped raisins
• 3 c water
• 1 (8 oz) pkg Spanish black beans and rice
• 1 tsp dried thyme leaves
• 1/8 tsp cayenne pepper
• 1/3 c chopped red bell pepper
• 1 c frozen peas, thawed
• 2 tbsp chopped fresh parsley
• 1 tbsp lime or lemon juice
• salt and black pepper to taste

Preparation

Step 1

In large skillet, heat olive oil. Brown meat in oil until no longer pink. Add onion and garlic; saute until tender. Add tomatoes, wine and raisins. Bring to a boil. Cook until liquid has evaporated. Add water; bring to a boil. Add beans and rice, contents of seasoning packet, thyme leaves and cayenne pepper. Reduce heat; cover and simmer 20 minutes. Add red bell pepper; cook 5 minutes longer or until liquid is absorbed. Stir in peas, parsley, and lime juice. Season to taste with salt and black pepper.