I used one red for the chicken, one yellow for the rice and beans, and a green for the salad! I was so full by the end of this meal!
I did make a few adjustments to the recipe. Here are the ingredients for the original recipe. My adjustments are listed below! :)
2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoon cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper/onion stir-fry, coarsely chopped
1 (15 oz) can black beans, drained
1 (14 oz) can chicken broth
2 Tablespoons water
2 oz. (1/2 cup) shredded cheddar cheese
What I did different:
* I left the chicken whole when I cooked it so that I could properly measure it.
* Brown rice instead of white
* For the chicken broth, I cooked the chicken in 1 1/2 cups of water, seasoned with salt & pepper. I used this "broth" for the recipe, instead of the can. I added extra water to replace anything that evaporated during cooking.
* I didn't chop the pepper/onion mixture. (Maybe because I'm a little lazy, and it just seemed like something that would take extra time!)
* I did not add the cheese at the end like the recipe states. There was plenty leftover for lunch the next day, and I did decide to add cheese then. I used my blue container and sprinkled that amount onto the rice. Delicious!!
Now for the directions...
1. Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
2. Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
3. Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Here is the end result! Doesn't it look so good??
This is definitely a must try! Let me know if you do, and if you make any other changes!
