This flavorful skillet dish is flavored with vegetable juice, cumin and chili powder. It's a family favorite that's perfect for busy weeknights.
cost per recipe: $11.61
The price is determined by the national average.
tablespoons vegetable oil
pounds skinless, boneless chicken breast halves
cup uncooked long grain white rice
cups V8® 100% Vegetable Juice
teaspoon ground cumin
teaspoon chili powder
can (about 15 ounces) black beans, rinsed and drained
cup shredded Cheddar cheese(about 2 ounces)
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining oil. Add the rice and cook for 30 seconds, stirring constantly. Add the vegetable juice, cumin and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the beans in the skillet. Return the chicken to the skillet. Sprinkle the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through, the rice is tender and most of the liquid is absorbed.