Nutrition per serving may change if servings are adjusted.
10 ounces skinless, boneless chicken breast, cut into 1-inch pieces
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
¾ cup coarsely chopped green sweet pepper (1 medium)
½ cup chopped onion (1 medium)
2 cloves garlic, minced
1 (15 ounce) can no-salt added red beans, rinsed and drained
1 container ready-to-serve cooked brown rice, such as Minute ® brand
½ teaspoon ground cumin
¼ cup reduced-sodium chicken broth
¼ teaspoon cayenne pepper
Cayenne pepper (optional)
Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.
Stir beans, rice, broth, cumin and the ¼ teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper.