Ingredients
1-1/4 pounds boneless skinless chicken breasts, cubed3 teaspoons canola oil, divided2 medium carrots, chopped2 large portobello mushrooms, stems removed, chopped1 large onion, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped3 garlic cloves, minced2-3/4 cups water1 can (15 ounces) black beans, rinsed and drained1 package (8 ounces) red beans and rice mix1 can (14-1/2 ounces) diced tomatoes, drained1/3 cup shredded Asiago cheese
Preparation
In a large nonstick skillet over medium-high heat, brown chicken in 1 teaspoon oil; remove and set aside. In the same skillet, saute the carrots, mushrooms, onion and peppers in remaining oil for 5 minutes. Add garlic; cook 1 minute longer.
Add water; bring to a boil. Stir in the beans, rice mix and chicken; return 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.
