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Red Beans and Rice with Chicken

Red Beans and Rice with Chicken

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Rated: 2
  • Makes: 4 servings
  • Start to Finish 20 mins
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 30

Ingredients

  • 10 ounces skinless, boneless chicken breast, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3/4 cup coarsely chopped green sweet pepper (1 medium)
  • 1/2 cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 15 - ounce can no-salt-added red beans, rinsed and drained
  • 1 1 - container ready-to-serve cooked brown rice, such as Minute® brand
  • 1/4 cup reduced-sodium chicken broth
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Lime wedges
  • Cayenne pepper (optional)

Directions

  1. Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion, and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.
  2. Stir beans, rice, broth, cumin, and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper. Makes 4 servings (1 cup each)

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 272 cal., 5 g total fat (1 g sat. fat), 41 mg chol., 311 mg sodium, 30 g carb. (10 g fiber, 2 g sugars), 25 g pro.

Diabetic Exchanges

Lean Meat (d.e): 2.5; Starch (d.e): 2; Vegetables (d.e): 0.5;

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