Ingredients
2
teaspoons oil
1
cup uncooked regular long-grain white rice
1 1/2
teaspoons cumin
1
teaspoon chili powder
2
cups cubed cooked chicken
2
cups frozen bell pepper and onion stir-fry, coarsely chopped
1
(15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4
cups Progresso™ chicken broth (from 32-oz cartons)
2
tablespoons water
2
oz. (1/2 cup) shredded Cheddar cheese
Preparation
Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
