From Free Press Journal
Ingredients
1/2 cup chopped onion
1/2 cup chopped red or green pepper
1 tsp. minced garlic
1 Chili, veins and seeds discarded, minced
1/4 tsp. ground all spice
1 Tbsp. vegetable oil
3 cups Fat-free, reduced-sodium chicken broth
1/4 cup cooked chicken pieces
Two 15 oz. cans red beans or black beans, drained and rinsed, or 3 cups cooked dry packaged beans
2 cups cubed and peeled sweet potatoes (1/2 inch cubes)
3 Tbsp. lime juice
Salt and pepper to taste
3 cups cooked rice, warm
Method:
- Saute onion, pepper, garlic, and all spices in oil in medium saucepan, 3 to 4 minutes.
- Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling.
- Reduce heat and simmer, uncovered until sweet potatoes are tender, 10 to 15 minutes.
- Add chicken pieces and cook for another 5 min
- Remove from fire, drain if any excess water
- Stir in lime juice.
- Season to taste with salt and pepper.
- Serve over rice.
Makes: 4 serving
Non Veggies Index
