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Source: Campbell's Recipes
Tagged With: 4 servings
Mexican Chicken Skillet Dinner
This flavorful skillet dish is flavored with vegetable juice, cumin and chili powder.  It's a family favorite that's perfect for busy weeknights.
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Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
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2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast half
1 cup uncooked regular long-grain white rice
4 cups V8® 100% Vegetable Juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (about 15 ounces) black beans, rinsed and drained
1/2 cup Shredded Cheddar cheese (about 2 ounces)




Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining oil. Add the rice and cook for 30 seconds, stirring constantly. Add the vegetable juice, cumin and chili powder and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the beans in the skillet. Return the chicken to the skillet. Sprinkle the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through, the rice is tender and most of the liquid is absorbed.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.





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