This one skillet dish gets smoky, southwest flavor from ground chipotle chile pepper...you'll be surprised how it enhances the flavor of this enjoyable chicken, beans and rice dish.
cost per recipe: $10.22
The price is determined by the national average.
tablespoon olive oil
pounds skinless, boneless chicken breast halves, cut into cubes
large onion, chopped
large green pepper
can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Healthy Request® Cheddar Cheese Soup
tablespoon tomato paste
teaspoon ground chipotle chile powder
can (about 15 oz.) black beans, rinsed and drained
cup brown rice, prepared according to package directions without salt or butter (about 2 cups)
Heat oil in 12 skillet over medium-high heat. Add chicken and cook until well browned, stirring occasionally. Remove chicken from skillet.
Reduce heat to medium. Add onion and green pepper to skillet and cook until vegetables are tender-crisp, stirring occasionally.
Stir soup, tomato paste and chile pepper in skillet and heat to a boil. Return chicken to skillet. Stir in beans. Reduce heat to low. Cook until chicken is cooked through. Serve chicken mixture over rice.