Serves: 4
Prep Time: 25 minutes
Meal Occasion: Main Dish, Lunch, Dinner, Side Dish
Cuisine Type: Southwestern, Tex-Mex, Santa Fe
Ingredients
| 1 | cup total UNCLE BEN’S® Instant Rice |
| 1 | lb. boneless chicken sliced |
| 1 | can pinto beans |
| 1/2 | cup green onions chopped |
| 1/3 | tsp. salt |
| 2 | tsp. vegetable oil |
| 2 | tsp. chili powder |
| 1/3 | cup picante sauce |
Instructions
1. Cook the rice according to package instructions, keeping it warm.
2. Coat chicken with chili powder and let stand for 15 minutes.
3. Heat the oil in a large nonstick skillet over medium heat and cook the chicken until almost done.
4. Add the green onions to the skillet and sauté for 1 or 2 minutes until tender. Stir in the pinto beans and cooked rice; continue to cook until hot. Season with salt.
5. Serve with the picante sauce.
