Name: Chicken stew with rice and beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup white rice; 1/3 cup canned black beans, drained and rinsed; 1 tsp canola oil; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1/3 cup canned diced tomatoes; 1/2 cup chicken broth; 3/4 tsp chili powder; 1/2 tsp cumin; 1/2 tsp salt; 1/2 cup water; 1/4 cup fresh cilantro, chopped; 1 1/2 tsp lime juice

Nutrition

Per serving

474 calories

Protein: 42g; 36% of calories
Carbs: 57g; 48% of calories
Fat: 9g; 16% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
While the rice cooks, heat the oil in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the chicken pieces to the skillet and cook until browned on the outside, about 4 minutes. Stir in the diced tomatoes, chicken broth, chili powder, cumin, and the remaining salt. Simmer uncovered until the sauce slightly thickens and coats the back of a spoon. Done when chicken is opaque and 165°F.
Stir the black beans into the chicken stew and cook until warmed through, about 2 minutes. Stir in the lime juice and remove from heat.
Fluff the rice with a fork and spoon it onto a plate. Ladle the chicken and bean stew over the rice and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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