New Orleans-Style Chicken

• 1-1/4 pounds boneless skinless chicken breasts, cubed
• 3 teaspoons canola oil, divided
• 2 medium carrots, chopped
• 2 large portobello mushrooms, stems removed, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 3 garlic cloves, minced
• 2-3/4 cups water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (8 ounces) red beans and rice mix
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1/3 cup shredded Asiago cheese

1. In a
2. 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.
3. 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.
4. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.

chicken breasts, canola oil, carrots, portobello mushrooms, onion, green pepper, sweet red pepper, garlic, water, black beans, red beans, tomatoes, cheese

Taken from www.tasteofhome.com/recipes/new-orleans-style-chicken/ (may not work)