NEW ORLEANS STYLE CHICKEN

NEW ORLEANS STYLE CHICKEN

1-1/4 lbs. boneless, skinless chicken breast, cubed
3 tsp. canola oil, divided
2 medium carrots, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
2 portabella mushrooms (3-oz each) chopped
3 garlic cloves, minced
2-3/4 cups hot water
1 can (15-oz) black beans, rinsed and drained
1 package red beans and rice mix
1 can (14-1/2-oz) diced tomatoes, drained
1/3 cup shredded Asiago cheese

In a large nonstick skillet, brown chicken in 1-tsp. oil over medium-high heat; remove and set aside. In the same skillet, sauté the carrots, onion and peppers in remaining oil for 10 minutes. Add mushrooms and garlic; sauté 1-2 minutes longer or until vegetables are tender.

Stir in water, black beans, red beans and rice mix. Return chicken to the pan; bring to a boil.

Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender.

Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.

Yield: 6 servings.