Chicken Picado

Tender pieces of chicken and bell pepper simmered in a savory tomato sauce, served with refried beans and rice

Recipe Rating

13 ratings.




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Time:

Hands On: 30 minutes
Total Time: 30 minutes

Servings:

Makes 6 servings

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Ingredients


  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 1 large onion, chopped
  • 2 medium green bell peppers, cut into 1-inch pieces
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Roasted Garlic, undrained
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 3 cups hot cooked brown rice
  • 2 cans (16 oz each) Rosarita® Traditional Refried Beans, heated

Directions

  1. Heat oil in large skillet over medium-high heat until hot. Add onion and bell peppers; cook 5 minutes or until crisp-tender. Add chicken; cook 5 minutes or until no longer pink in center, stirring several times.
  2. Stir in undrained tomatoes, red pepper and black pepper. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Serve chicken mixture over rice with refried beans.


Nutrition Facts

Amount per Serving
Calories
468
% Daily Value*
Total fat
18%
12 g
Saturated fat
15%
3 g
Cholesterol
24%
72 MG
Sodium
36%
856 MG
Carbohydrate
17%
52 g
Dietary fiber
42%
11 g
Sugars
1%
6 g
Protein
74%
37 g
Vitamin A
6%
Vitamin C
59%
Calcium
6%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information
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