New Orleans Chicken, Beans and Rice

Serves 4

Ingredients

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

Preparation

1. Sprinkle raw chicken pieces with salt and black pepper.
2. In a medium or large skillet, heat olive oil over medium-high heat. Add chicken, sweet pepper, onion, and garlic.
3. Cook for 8 to 10 minutes, stirring often, or until chicken is no longer pink and vegetables are tender.
4. Stir beans, rice, broth, cumin, and the 1/4 tsp cayenne pepper into chicken mixture in skillet.
5. Heat evenly. Serve in bowls with lime wedges. If desired, sprinkle with additional cayenne pepper.

Nutritional Information per Serving

• 272 Calories
• 5 g Fat
• 41 mg Cholesterol
• 311 mg Sodium
• 30 g Carbohydrate
• 25 g Protein

Source: Diabetic Living Online
Photo Credit: Sheila Cason / Flickr

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.