One-Skillet Spicy Ranch Chicken

• 2 teaspoons Extra Virgin Olive Oil
• 1 pound Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
• 1/4 whole Red Onion, Chopped
• 1 package Hidden Valley Spicy Ranch Dressing Mix (1 Ounce Packet)
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Chopped
• 1 whole Green Bell Pepper, Stem And Seeds Removed, Chopped
• 14 ounces, weight Canned Black Beans, Rinsed And Drained
• 14 ounces, weight Canned Fire Roasted Diced Tomatoes
• 1- 1/2 cup Instant Brown Rice
• 1 cup Low Sodium Chicken Stock
• 1 cup Freshly Grated Cheddar Cheese, For Serving
• 1/4 cups Chopped Fresh Cilantro, For Serving

1. Heat olive oil in a large non-stick skillet on medium-high heat.
2. Add chicken, onions and ranch mix.
3. Saute, stirring often, for 2 minutes.
4. Stir in red bell pepper, green bell pepper, black beans, tomatoes, instant brown rice and chicken stock.
5. Bring to a boil, then cover and reduce heat to low.
6. Simmer on low heat for 5 minutes, or until chicken is done and rice is nearly tender.
7. Remove from heat.
8. Let it stand, covered, for 5 minutes or until liquid is absorbed.
9. Serve topped with cheese and cilantro.

olive oil, chicken, red onion, mix, red bell pepper, green bell pepper, black beans, tomatoes, brown rice, chicken, freshly grated cheddar cheese, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/one-skillet-spicy-ranch-chicken/ (may not work)