Rice and Beans with Chicken and Chorizo

This is quick, easy, and delicious!

Yield: Serves 4
Total: 25 Minutes
Ingredients:
1 (5-ounce) package lower-sodium yellow rice (such as Vigo)*

1 pound skinless, boneless chicken breasts, cut into bite-sized pieces 

1 1/2 cups chopped seeded plum tomato 

2 ounces Spanish chorizo sausage, diced
1 (15-ounce) can lower-sodium black beans, rinsed and drained 

 

* Instead of buying yellow rice mix, I made our own ~ it's super easy. Just saute a couple tablespoons of diced onion and a couple minced garlic cloves in a tablespoon of vegetable oil first; add 1/2 cup regular rice, 1 1/3 cups chicken broth, 1/2 teaspoon of salt, and a teaspoon of turmeric; bring to a boil; and reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes. Easy!

Preparation:
Cook rice according to package directions, omitting salt and fat. Heat a large skillet over medium-high heat; coat with cooking spray. Add chicken; sauté 7 minutes or until browned. Stir in tomato, 1/3 cup water, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and chorizo; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened. Stir in beans; cook 2 minutes or until thoroughly heated. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 1 cup chicken mixture.

Nutritional Information:

Calories: 307
Fat: 5.1g
Saturated fat: 1.7g
Monounsaturated fat: 2g
Polyunsaturated fat: 0.8g
Protein: 34.6g
Carbohydrate: 31.9g
Fiber: 4.2g
Cholesterol: 66mg
Iron: 2mg
Sodium: 472mg
Calcium: 41mg