The Ferguson Recipes has 574 Recipes
Sort by
Recipe Name
Sort by
Section
Sorted by
Author
Southwestern Chicken Thighs With Rice And Beans ChickenJancsi, Carol
Spiced Cornish Hens With Curried Onions And Potatoes Poultry: OtherJancsi, Carol
Summer Chicken Breasts ChickenJancsi, Carol
Tandoori Chicken Breasts ChickenJancsi, Carol
Tandoori-style Cornish Game Hens Poultry: OtherJancsi, Carol
Timothy's White Chili ChickenJancsi, Carol
Turkey - Easy Pot Pie From Your Turkey Leftovers Poultry: OtherJancsi, Carol
Turkey Marsala Poultry: OtherJancsi, Carol
El Torito Mexican Restaurant And Cantina Tableside Guacamole AppetizersJancsi, Carol
Fiesta Artichoke Dip AppetizersJancsi, Carol
Creme Brulee French Toast BreakfastJancsi, Carol
Cheesy English Muffins BreadJancsi, Carol
Cheddar Cheese Crescents BreadJancsi, Carol
Caramel French Toast BreakfastJancsi, Carol
Roasted Asparagus And Red Onion Quesadillas VeggiesJancsi, Carol
Best Chile Relleno Casserole MexicanJancsi, Carol
Spicy Baked Beans Side DishesJancsi, Carol
Jerry's Best Baked Beans Side DishesJancsi, Carol
Bourag - Armenian Squash Dish Side DishesJancsi, Carol
Corn Relish VeggiesJancsi, Carol
Full Page 4 x 6 5 x 7

1 pound boneless, skinless chicken thighs
1 teaspoon olive oil
1 green bell pepper, seeded and cut into strips
1/2 onion, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
2 garlic cloves, minced
1 can (14 1/2 ounces) crushed or diced tomatoes
1/3 cup bottled salsa
2/3 cup fat-free chicken broth
1 cup quick (10-minute) brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup shredded Mexican-blend cheese

Trim chicken thighs and cut into bite-sized pieces. Heat oil over medium heat in a 12-inch nonstick skillet that has a lid. Sauté chicken until browned. Add the bell pepper and onion to the pan and continue to cook.
Stir in the chili powder and cumin and cook for 3 more minutes, stirring from time to time. Add the garlic, tomatoes with their juice, salsa and broth. Bring the mixture to a boil. Add the rice and stir well. Cover the skillet, reduce heat to medium-low, and cook for 10 minutes.
When the rice has absorbed the liquid, remove the skillet from the heat, stir in the beans and sprinkle evenly with the cheese. Cover 2 minutes to let cheese melt, then serve.

6 servings
Keywords: chicken   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 09, 2009 by deebeeeff     Last Updated: October 24, 2014
Last Recipe Updated is:
Shrimp Scampi on July 23, 2017


Last Recipes Added are:
Shrimp Scampi on July 23, 2017
Dijon Mustard Brussels Sprouts on July 23, 2017
Vegetable Teriyaki With Japanese Noodles on July 23, 2017
Chicken & Biscuits With Mushroom Gravy on July 23, 2017
Pizza Seven Layer Dip on May 16, 2017


Founded April 13, 2006   
2015 fergusonrecipes.com