- 2 tablespoons Pure Wesson® Canola Oil
- 4 boneless skinless chicken breasts (5 oz each)
- 1/2 teaspoon garlic pepper blend
- 1 cup long-grain white rice, uncooked
- 2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- 1 can (15 oz each) Ranch Style® Beans, undrained
- 1-1/3 cups water
- 1/4 cup sliced green onions
|Serving Size||4 servings (1 breast and 1-1/4 cups rice each)|
- Heat oil in large skillet over medium-high heat. Sprinkle chicken with pepper seasoning.
- Cook chicken 4 minutes per side or until lightly browned. Remove from skillet. Add rice to skillet; cook 2 minutes or until rice begins to brown. Add undrained tomatoes, beans and water.
- Place chicken on top of rice. Cover and simmer over medium heat 20 minutes or until liquid is absorbed and rice is tender. Sprinkle with green onions.
For a milder flavor, substitute Ro*Tel® Mild Diced Tomatoes & Green Chilies.
|Amount per Serving|
|% Daily Value*|
|Total fat||14 g||21%|
|Saturated fat||3 g||13%|
|Dietary fiber||8 g||31%|
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This recipe is OK. We used spicy Rotel and it definitely added a kick but still didn't have a lot of flavor. Also, was hard to tell if if it was 1 1/3 cup water or just a 1/3 (I used just a 1/3). Chicken was tender and it was a good consistency. My husband liked it - me not so much.
This was very good! I loved the flavors!
My family loved this dish. My husband now wants me to make it once a week. Full of flavor and super easy to make. I will add this to my list of favorites and will make it often.
very tasty. I added a little more rice and beans, shredded the chicken and put it in a flour tortilla with some cheddar cheese.
Followed directions except used brown rice instead of white. It took about an hour to cook, rather than the 20 minutes in the recipe. It tastes fine, but not particularly exciting. If I make it again I'll probably add peppers and onions and a few more spices.