Chicken casserole with rice, beans & tomato

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 401.6

Total Fat: 13.1 g
Cholesterol: 65.7 mg
Sodium: 722.6 mg
Total Carbs: 39.0 g
Dietary Fiber: 8.7 g
Protein: 34.5 g

View full nutritional breakdown of Chicken casserole with rice, beans & tomato calories by ingredient

Introduction

This dinner is easy to make & a great rib sticker. You can also substitute pork loins for the chicken. It's good either way. I'm sure hamburger would be equally good too. You can also add any veggies you like, i.e. zucchini, mushrooms, etc. This dinner is easy to make & a great rib sticker. You can also substitute pork loins for the chicken. It's good either way. I'm sure hamburger would be equally good too. You can also add any veggies you like, i.e. zucchini, mushrooms, etc.

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 4

Ingredients

1 lb boneless, skinless chicken breasts

1 yellow onion chopped

1/2 cup green pepper chopped

2 large stalks celery chopped

1 can chili beans

1 can diced tomatoes

1 cup uncooked brown rice

3 Tbsp olive oil

salt, pepper, garlic, basil to taste

water (as needed)

Directions

Saute chicken in a large deep sided skillet until lightly browned. Remove from skillet. Saute onions, celery, & green peppers (add water if not enough oil), until soft. Add chicken back to skillet, add in tomatoes& beans. Stir well to combine. Add rice & stir to combine. Put a lid on & turn burner to low & allow rice to cook. Check occasionally to be sure it's not too dry. Add water as needed. Cook until rice is done. Season with salt, pepper, hot pepper flakes, garlic, basil, whatever you like. You can also add a splash of red wine when you add the wet ingredients. NOTE: WHILE YOUR CHICKEN & VEGGIES ARE COOKING, YOU CAN COOK YOUR RICE TO SOFTEN IT A BIT. THEN JUST ADD AS ABOVE & COOK THE REST OF THE WAY.

Number of Servings: 4

Recipe submitted by SparkPeople user LEANMEAN31.