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Red Beans-Chicken & Rice Casserole

1/4 tsp salt
10 oz skinless, boneless chicken breast,
cut into 1-inch pieces

1/4 tsp ground black pepper
1 tbsp olive oil
3/4 cup coarsely chopped green bell pepper
1/2 cup chopped onions
2 garlic cloves, minced
1 (15 oz) can no-salt-added red beans,
rinsed and drained

1 pkg ready-to-serve, already cooked brown rice,
such as Minute® brand

1/4 cup reduced-sodium chicken broth
1/2 tsp ground cumin
1/4 tsp cayenne pepper
Lime wedges


1. Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, bell pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.

2. Stir beans, rice, broth, cumin and the cayenne pepper into chicken mixture in skillet.
Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.

Yield: 4 servings
Serving Size: 1 Cup Per Serving

WeightWatchers PointsPlus+ = 5

Nutritional Information:
Calories 272, Fat 5g, Cholesterol 41mg, Carbohydrates 30g, Fiber 10g, Sodium 311mg, Sugars 2g, Protein 25g
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WW Plus+ = 5
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