One Dish Dinner!

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I made this yesterday for dinner, and it is FANTASTIC. I didn't even have all the ingredients. No green bell pepper, only a half of red bell pepper, and no mushrooms. But it was still awesome.

Here's the recipe, which I got from Taste of Home magazine.

New Orleans-Style Chicken

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This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 30 min. Cook: 50 min.

Ingredients:
1-1/4 pounds boneless skinless chicken breasts, cubed
3 teaspoons canola oil, divided
2 medium carrots, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 portobello mushrooms (3 ounces each), chopped
3 garlic cloves, minced
2-3/4 cups hot water
1 can (15 ounces) black beans, rinsed and drained
1 package (8 ounces) red beans and rice mix
1 can (14-1/2 ounces) diced tomatoes, drained
1/3 cup shredded Asiago cheese

Directions: In a large nonstick skillet, brown chicken in 1 teaspoon oil over medium-high heat; remove and set aside. In the same skillet, saute the carrots, onion and peppers in remaining oil for 10 minutes. Add mushrooms and garlic; saute 1-2 minutes longer or until vegetables are tender. Stir in the water, black beans and red beans and rice mix. Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.

Yield: 6 servings.

Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.

Yummo!