Spicy Chicken with Rice and beans

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic powder

  Spices

  ½ tbsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  Tap, drinking

  1 ⅓ cup 8 fl oz or 315g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Southern ranch beans

  Great Value

  1 ½ cup or 197g

• Diced Original Tomatoes and Green Chilies

  Rotel - Walmart

  2 servings or 250g

Directions

1. Sprinkle chicken breasts with pepper seasoning. Heat oil in large skillet over medium-high heat.
2. Cook chicken 4 minutes per side or until lightly browned. Remove from skillet. Add rice to skillet; cook 2 minutes or until rice begins to brown. Add undrained Rotel tomatoes, beans and water.
3. Place chicken on top of rice. Cover and simmer over medium heat 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with green onions.

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