Chicken Rice Skillet
| Nutrition Information | |
| Calories: | 288 |
| Total Fat: | 4.4g |
| Saturated Fat: | 0.7g |
| Trans Fat: | 0g |
| Cholesterol: | 45mg |
| Sodium: | 299mg |
| Carbohydrates: | 38.5g |
| Dietary Fiber: | 5g |
| Sugars: | 5.1g |
| Protein: | 22.3g |
| Vitamin A: | 9.3iu (0%) |
| Vitamin C: | 2.8mg (4%) |
| Calcium: | 74mg (7%) |
| Iron: | 1.8mg (10%) |
1 teaspoon vegetable oil
1 cup chopped onions
1 garlic clove, minced
6 ounces chicken breast, diced
12 ounce can pinto beans
1 cup brown rice
1 1/2 cup low-sodium chicken broth
1/2 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon black pepper
Heat vegetable oil in large nonstick skillet over medium-high heat. Sauté the onion for a few minutes; then add the rest of the ingredients.
Bring to a boil. Lower heat and cover the pan. Simmer until the rice is cooked, about 30 minutes. Serve hot.
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