Ingredients
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2 cups chicken stock
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1 (10 ounce) can Rotel Tomatoes, mild
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1 cup long grain rice, uncooked
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1/2 teaspoon cumin
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1 (15 ounce) can cannellini beans or 1 (15 ounce) can navy beans, drained and rinsed
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2 chicken breasts, cut into 1 inch cubes
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1 tablespoon garlic pepper seasoning
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3 tablespoons vegetable oil
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1 small onion, diced
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2 garlic cloves, minced
Instructions
- In a medium saucepan, combine chicken stock, tomatoes with juice, rice, and cumin.
- Simmer until rice is done, about 15 minutes.
- Add the beans, stir until warmed through, then keep warm on low heat.
- In a heavy skillet, heat oil on medium-high heat.
- Saute onion until nearly translucent.
- Season chicken with garlic pepper and add to onion in skillet.
- Fry until chicken is browned on all sides and juices run clear.
- Add minced garlic and sautee an additional 20-30 seconds, then remove from heat.
- Spoon rice onto plate and top with chicken. Serve immediately.