4 Servings 30 min Cook
20 Oz Chicken Breast
2 Tbsp Vegetable Oil
1/2 Tbsp Garlic Powder
1/2 Tsp Pepper
1 Cup White Rice
1 1/3 Cup 8 fl oz Water
1/4 Cup, chopped Scallions
1 1/2 Cup Southern Ranch Beans
2 Serving Diced Original Tomatoes And Green Chilies
Sprinkle (4 breasts) chicken with pepper seasoning.
Heat oil in large skillet over medium-high heat.
Cook chicken 4 minutes per side or until lightly browned.
Remove from skillet.
Add rice to skillet; cook 2 minutes or until rice begins to brown.
Add undrained Rotel tomatoes, beans and water.
Place chicken on top of rice.
Cover and simmer over medium heat 20 minutes or until liquid is absorbed and rice is tender.
Sprinkle with green onions.
