Time: 30 minutes
Serves: 4 to 6
Ingredients
1 cup long grain rice
2 cups low-sodium chicken broth
pepper
about 1 & 1/2 lbs. boneless, skinless chicken breasts
2 Tbsp. vegetable oil
1 green bell pepper, seeded and chopped
8 green onions, white parts minced and green parts thinly sliced
1 lb. andouille sausage (hot links), chopped
3 cloves of garlic, minced
1/4 tsp. cayenne pepper
1 (15.5 oz.) can red kidney beans, drained and rinsed
Directions
Combine rice and 1 cup of chicken broth in a microwave-safe bowl. Cover and microwave on high until liquid is absorbed, 10-12 minutes. Sprinkle chicken with pepper. Heat 1 Tbsp. oil in a large nonstick pan over medium-high heat. Cook chicken until golden brown, about 2 minutes per side.
Transfer to plate.
Heat remaining oil in skillet. Add bell pepper, white parts of green onions, and sausage. Cook for about 4 minutes over medium-high heat.
Add garlic, cayenne pepper, and 1/4 tsp. pepper. Cook for 30 seconds.
Stir in rice, beans, and remaining broth and bring to a boil. Reduce heat to medium low and nestle the chicken into the rice.
Cook covered until liquid is absorbed and chicken is cooked through, about 10 minutes.
Sprinkle with green onions and enjoy.
Recipe adapted from: 30-Minute Suppers
No comments:
Post a Comment