Cuban Black Beans & Rice with Chicken
Type: Entree, Main
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Ingredients
  • 1 (10-ounce) package yellow rice mix
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves
  • 1 medium onion
  • 2 garlic cloves, minced
  • ⅓ cup orange juice
  • 3 tablespoons lime juice
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 cup low-sodium, fat-free chicken broth
  • 2 oranges, sectioned
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Prepare rice according to package directions, omitting oil. Set aside.
  2. Heat oil in a large nonstick skillet over medium-heat; add chicken, and cook 3 minutes on each side or until browned. Remove chicken, reserving drippings in skillet. Set aside.
  3. Saute onion and garlic in hot drippings 3 to 4 minutes or until tender.
  4. Add orange juice and lime juice, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
  5. Stir in black beans and broth and add chicken. Bring to a boil. Reduce heat, and simmer 10 minutes or until chicken is done.
  6. Remove chicken breasts from bean mixture, and slice. Serve bean mixture over rice; top with chicken slices and orange sections, and sprinkle with cilantro.
Notes
Makes 8 servings Nutrition Information 310 calories, 3 grams fat, 20 mg cholesterol, 710 mg sodium, 55 grams carbohydrate, 7 grams fiber, 17 grams protein
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