Cuban Black Beans & Rice with Chicken

Entree

INGREDIENTS

1 (10-ounce) package yellow rice mix
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 medium onion
2 garlic cloves, minced
1/3 cup orange juice
3 tablespoons lime juice
2 (15-ounce) cans black beans, rinsed and drained
1 cup low-sodium, fat-free chicken broth
2 oranges, sectioned
2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Prepare rice according to package directions, omitting oil. Set aside.
Heat oil in a large nonstick skillet over medium-heat; add chicken, and cook 3 minutes on each side or until browned. Remove chicken, reserving drippings in skillet. Set aside.
Saute onion and garlic in hot drippings 3 to 4 minutes or until tender.
Add orange juice and lime juice, and cook 2 minutes, stirring to loosen particles from bottom of skillet.
Stir in black beans and broth and add chicken. Bring to a boil. Reduce heat, and simmer 10 minutes or until chicken is done.
Remove chicken breasts from bean mixture, and slice. Serve bean mixture over rice; top with chicken slices and orange sections, and sprinkle with cilantro.

NOTES

Makes 8 servings Nutrition Information 310 calories, 3 grams fat, 20 mg cholesterol, 710 mg sodium, 55 grams carbohydrate, 7 grams fiber, 17 grams protein

NUTRITION INFORMATION

SERVES: Makes 8 servings Nutrition Information 310 calories, 3 grams fat, 20 mg cholesterol, 710 mg sodium, 55 grams carbohydrate, 7 grams fiber, 17 grams protein