Black Beans, Chicken and Rice

By trf0ster

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 black beans, drained, rinsed
• 1 (14-oz.) can chicken broth
• 2 tablespoons water
• 2 oz. (1/2 cup) shredded Cheddar cheese

Details

Servings 4
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
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.
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.

High Altitude (3500-6500 ft):
Increase water to 3/4 cup. Increase simmer time, covered, to 30 to 35 minutes.