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New Orleans Style Chicken


  • 1 1/4 lb. boneless skinless chicken breasts, cubed
  • 3 tsp. canola oil, divided
  • 2 medium carrots, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 portobello mushrooms, chopped
  • 3 garlic cloves, minced
  • 2 3/4 cups hot water
  • 1 can black beans, rinsed and drained (15oz.)
  • 1 package red beans and rice mix
  • 1 can diced tomatoes, drained (14.5oz.)
  • 1/3 cup shredded Asiago cheese


In a large nonstick skillet, brown chicken in 1 tsp. 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.

By Robin from Washington, IA


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