New Orleans-Style Chicken

By bakers_delight85

Ingredients

• 1-1/4 pounds boneless skinless chicken breasts, cubed
• 3 tsp. canola oil, divided
• 2 medium carrots, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 2 portobello mushrooms (3 ounces each), chopped
• 3 garlic cloves, minced
• 2-3/4 cups hot water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (8 ounces) red beans and rice mix
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1/3 cup shredded Asiago cheese

Details

Servings 6

Preparation

Step 1

In a large nonstick skillet, brown the chicken in 1 tsp. oil over medium-high heat; remove chicken and set aside. In the same skillet, saute the carrots, onion and peppers in the remaining oil for 10 minutes. Add the mushrooms and garlic; saute 1-2 minutes longer or until the vegetables are tender.
Stir in the water, black beans and red beans and rice mix. Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.
Per serving (1-1/3 cups): 381 calories, 7g fat, 58mg cholesterol, 891mg sodium, 50g carbohydrate, 9g fiber, 30g protein