Tequila Laced Mexican Rice and Chicken
By: Kristi Rimkus
Published: Saturday, August 14, 2010 - 8:46am

Ingredients




1/2 cup onion, finely chopped
1/2 cup red pepper, finely chopped
1 tablespoon olive oil
1 clove garlic, minced
14 1/2 ounces diced tomatoes, drained
1 can Swanson Caribbean Recipe Black Beans or Black Beans
1 cup frozen corn kernels
1 cup chicken breast, cooked and chopped
2 cups brown rice, cooked
4 tablespoons Tequila
1 tablespoon lime
1 tablespoon chili powder
8 tablespoons low fat cheddar cheese, shredded
4 tablespoons light sour cream

Preparation

1 Heat olive oil in a large nonstick skillet over medium heat. Add onion and red peppers and cook for 5 – 6 minutes until softened. 2 Add garlic, canned tomatoes, Caribbean beans or black beans, corn, cooked chicken, brown rice, Tequila, lime juice, and chili powder. Cook for 5 – 6 minutes. 3 Top each serving with cheese and sour cream.

About


A few staples from the pantry and some leftover rice and chicken make for an healthy and easy weeknight meal.