This isn't your regular chicken and rice dinner - it's a one-skillet dish that gets a burst of flavor because it's cooked with picante sauce.
cost per recipe: $7.00
The price is determined by the national average.
tablespoons vegetable oil
pound skinless, boneless chicken breast halves (4 halves)
medium onion, chopped (about 1/2 cup)
can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
can (about 4 ounces) chopped green chiles
cup rinsed and drained canned black beans
tablespoons tomato paste
tablespoons chopped red bell pepper
teaspoon chili powder
teaspoon garlic powder
cup Pace® Picante Sauce - Medium
cup uncooked long grain white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and onion and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
Stir the soup, chiles, beans, tomato paste, pepper, chili powder, garlic powder, water, picante sauce and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring occasionally.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.