Spicy Chicken with Rice and Beans

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  20 oz or 567g

• 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

• 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

• Tomatoes

  Red, ripe, canned, with green chilies

  1 cup or 241g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Water

  Plain, clean water

  1 ⅓ cup or 316g

Directions

1. Season the chicken breasts with garlic powder and black pepper. Heat olive oil in a large skillet over medium-high heat.
2. Cook the chicken for 4 minutes on each side until lightly browned, then remove from the skillet.
3. Add the rice to the skillet and cook for 2 minutes until it begins to brown. Stir in the undrained Rotel tomatoes, beans, and water.
4. Place the chicken on top of the rice mixture. Cover and simmer over medium heat for 20 minutes or until the liquid is absorbed and the rice is tender. Garnish with chopped scallions before serving.

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