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Rachael Ray's 30-Minute Healthy Recipes

Chicken with Mexican Bean and Rice Skillet


*8 chicken breast halves (or thighs), skins on or off, boneless or not
*1/2 cup all-purpose flour
*1/4 cup cooking oil
*1 medium onion, diced
*1 red bell pepper, diced
*4 garlic cloves garlic, minced
*2 cups chicken broth
*1 pkg (10 oz) yellow rice
*1 can (28 oz) stewed tomatoes
*1 can (15 oz) pinto beans, drained and rinsed
*1 can (15 oz) black beans, drained and rinsed
*1 can (15 oz) whole kernel corn, drained
*1 can (4 oz) diced green chile peppers, drained
*3/4 cup chopped fresh cilantro
*1 tsp salt
*1/2 tsp pepper
*1/4 tsp ground cayenne pepper


1. Put flour and chicken in shallow pan and coat thoroughly.
2.In large heavy skillet, heat the oil over medium heat. When pan is hot, put chicken in the skillet and cook on both sides until browned; remove to rack and set aside.
3. In same skillet over medium heat, add onion and bell pepper, cook 4 or 5 minutes or until just tender.
4. Add into the skillet the chicken broth, stir, then mix in the remaining ingredients and bring to a boil.
5. Reduce heat to low and return chicken to skillet.
6. Cover skillet and simmer for 30 to 35 minutes or until rice and chicken are cooked.


Don't you just love skillet meals!? Everything gets cooked in one big skillet so cooking, serving, and clean up is so simple. This recipe has it all - meat, beans, veggies, and even the rice thrown in. Yummy!

I actually prefer using chicken thighs, just because they are so moist and so cheap! But, if you're a white meat fan, go ahead and use the chicken breasts. Another way to add more flavor is to use bone-in chicken breasts with the skins on. You can remove the skins if you don't want the fat, but the flavor is improved.

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