Season the chicken as desired. Heat the oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often. Sprinkle with the chili powder and cumin and cook and stir for 1 minute.Stir the broth, tomatoes, pepper, rice and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Season to taste. Top with the sour cream and sprinkle with the green onion, if desired.
1.75 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces2 tablespoons canola oil2 tablespoons chili powder2 teaspoons ground cumin1.75 cups Swanson® Chicken Broth1 can (14.5 ounces) diced tomatoes, undrained1 medium green pepper, chopped (about 1 cup)1 cup uncooked long grain white rice2 cans (about 15 ounces each) pinto beans or kidney beans, rinsed and drained0.5 cup fat free sour cream1 green onion, sliced (about 2 tablespoons) (optional)
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