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Louisiana Chicken and Beans Skillet

By: Tyson Foods

"A Cajun chicken and beans tomato based stew served over rice. Sprinkle with hot pepper sauce for extra flavor."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (16 ounce) package Tyson® Fresh Boneless, Skinless Chicken Thighs or Breasts
1 1/2 cups rice, uncooked
2 teaspoons Cajun seasoning
1 tablespoon oil
1 medium onion, halved and sliced
1 (16 ounce) can red or kidney beans, drained
1 (14.5 ounce) can no-salt-added stewed tomatoes

Directions

PREP: Cook rice according to package directions; keep warm. Meanwhile, CLEAN: Wash hands. Cut chicken into 1-inch pieces. Sprinkle with seasoning. CLEAN: Wash hands.
COOK: In large skillet, heat oil over medium-high heat. Add chicken and onion. Cook 5 minutes, stirring frequently. Add beans and tomatoes. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until flavors are blended and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F for thighs, 170 degrees F for breasts.)
SERVE: Serve chicken and beans over hot cooked rice. Sprinkle with hot pepper sauce, if desired. Serve with tossed salad, if desired.
CHILL: Refrigerate leftovers immediately.