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Sunday, September 06 2015

1    box  (6.8 ounces) Spanish rice mix (such as Rice a Roni)
4      boneless, skinless chicken breast halves (about 1 1/4 pounds), split if large and pounded to an even thickness
1      (15 ounces) black beans, drained and rinsed
2      scallions, trimmed and chopped
1      jalapeno chile, seeded and diced
1    can  (8 ounces) pineapple chunks in juice
1    can  (14.5 ounces) no-salt-added diced tomatoes
1    tablespoon   vinegar
2    teaspoons   canola oil
2    tablespoons   unsalted butter
Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.
In a bowl, combine beans, scallions and jalapeno. Dice pineapple chunks (reserving juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 teaspoon of the rice seasoning mix into the bean mixture. Add vinegar and oil; stir and set aside.
Prepare Rice. Heat butter in a large, lidded skillet. Add rice mixture. Saute over medium heat, about 3 minutes. Stir in 21/4 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
Heat grill or grill pan. Once ready, grill chicken 3 to 4 minutes per side, turning once, or until cooked through. Serve chicken with salsa and rice.

Per Serving: cal. (kcal) 541, Fat, total (g) 12, chol. (mg) 97, sat. fat (g) 4, carb. (g) 63, fiber (g) 9, pro. (g) 44, sodium (mg) 1045, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 10:24 am   |  Permalink   |  0 Comments  |  Email

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