Main dishes

Saucy Chicken & Pinto Beans with Rice

Saucy Chicken & Pinto Beans with Rice recipe

photo by:kraft

Kick up your next chicken and rice skillet with key supporting ingredients—namely ham, pinto beans and a single chopped jalapeno pepper.

time

prep:

10 min

total:

50 min

servings

total:

6 servings

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What You Need

1/4

cup KRAFT Zesty Italian Dressing

broiler-fryer chicken (3 lb.), cut up

large onion, chopped

1/2

cup chopped green bell peppers

pkg. (6 oz.) OSCAR MAYER Honey Ham, chopped

cans (15 oz. each) pinto beans, drained, rinsed

can (15 oz.) tomato sauce

jalapeño pepper, seeded, chopped

cups hot cooked rice

Make It

HEAT dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally. Remove chicken from skillet; cover to keep warm.

ADD onions, bell peppers and ham to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in beans, tomato sauce and jalapeno peppers. Add chicken.

BRING to boil. Reduce heat to low; cover. Simmer 25 min. or until chicken is cooked through (170ºF). Serve over the rice.

Kraft Kitchens Tips

Variation

Prepare as directed, substituting 6 small boneless skinless chicken breasts (1-1/2 lb.) for the cut-up broiler-fryer, decreasing the final simmering time to 10 to 15 min. or until chicken is cooked through.

Chicken, Beans & Rice Cuban-Style

Prepare as directed, substituting black beans for the pinto beans and stewed tomatoes for the tomato sauce.