Louisiana Chicken and Beans Skillet Recipe

Louisiana Chicken and Beans Skillet Recipe

  • 1 (16 ounce) package Tyson® Fresh Boneless, Skinless Chicken Thighs or Breasts
  • 1 1/2 cups rice, uncooked
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon oil
  • 1 medium onion, halved and sliced
  • 1 (16 ounce) can red or kidney beans, drained
  • 1 (14.5 ounce) can no-salt-added stewed tomatoes
  1. PREP: Cook rice according to package directions; keep warm. Meanwhile, CLEAN: Wash hands. Cut chicken into 1-inch pieces. Sprinkle with seasoning. CLEAN: Wash hands.
  2. COOK: In large skillet, heat oil over medium-high heat. Add chicken and onion. Cook 5 minutes, stirring frequently. Add beans and tomatoes. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until flavors are blended and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F for thighs, 170 degrees F for breasts.)
  3. SERVE: Serve chicken and beans over hot cooked rice. Sprinkle with hot pepper sauce, if desired. Serve with tossed salad, if desired.
  4. CHILL: Refrigerate leftovers immediately.
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