|
|
1 1/4
|
cups
|
parboiled rice
|
|
2
|
tablespoons
|
salad oil
|
|
3
|
-
|
medium-size carrots, diced
|
|
4
|
-
|
medium-size skinless, boneless chicken-breast halves (about 1 pound), cut into 1/2-inch strips
|
|
1
|
tablespoon
|
chili powder
|
|
1 16- to 19-ounce
|
can
|
black beans, drained
|
|
1 14 1/2- to 16-ounce
|
can
|
stewed tomatoes
|
| Preparation |
- Estimated cooking time: 30 minutes - |
| 1 |
Prepare rice as label directs; keep warm. |
| 2 |
Meanwhile, in 4-quart saucepan over medium-high heat, in hot salad oil, cook carrots until tender and lightly browned. Stir in chicken and chili powder; cook, stirring occasionally, until chicken is lightly browned. |
| 3 |
Stir in black beans, stewed tomatoes, and 1/4 cup water; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until chicken is cooked through. Spoon chicken mixture over rice on warm platter. Garnish with parsley sprigs if you like. |
| Nutritional Analysis |
 |
| Number of Servings: |
| Per Serving |
| calories |
535
|
cholesterol |
65
mg
|
| fat |
10
g
|
sodium |
700
mg
|
|
|
|
|
|
|
