Chicken Picado
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 30
Servings: 6
Difficulty: easy
2 tablespoons vegetable oil
1 cup chopped onion
2 medium green bell peppers, cut into 1-inch pieces
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Roasted Garlic, undrained
1/4 teaspoon ground black pepper
3 cups hot cooked brown rice
2 cans (16 oz each) Rosarita® Traditional Refried Beans, heated
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 68 mg | 7% |
Carbohydrate | 55 g | 18% |
Cholesterol | 72 mg | 24% |
Total Fat | 12 g | 18% |
Iron | 4 mg | 24% |
Calories | 479 kcal | 24% |
Sodium | 823 mg | 34% |
Protein | 37 g | 75% |
Saturated Fat | 3 g | 15% |
Sugars | 5 g | 0 |
Vitamin C | 35 mg | 59% |
Heat oil in large skillet over medium-high heat. Add onion and bell peppers; cook 5 minutes or until crisp-tender. Add chicken; cook 5 minutes or until no longer pink in centers, stirring several times.
Stir in undrained tomatoes and black pepper. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Serve chicken mixture over rice with refried beans.
To increase spiciness of chicken mixture, add 1/4 teaspoon crushed red pepper flakes with the black pepper.
Chicken Picado