Salsa Chicken Beans and Rice

1          pound boneless, skinless, chicken breasts or thighs
2          teaspoons olive oil
1          cup chopped red or green bell pepper (1 medium)
1          can (14.5 oz.) reduced-sodium chicken broth
1          cup salsa (mild or medium to taste)
2          cups instant brown rice
1          can (15 oz.) butter beans, kidney beans OR blackeyes, drained and rinsed
1/4       cup minced cilantro

Cut chicken into 1/2-inch cubes. In a large skillet with lid or a Dutch oven, heat oil over medium heat. Add chicken and bell pepper; sauté until chicken is lightly browned, about 5 minutes.

Add broth, salsa and rice to chicken. Bring to a simmer. Cover, reduce heat to low and cook 5 minutes*. Stir in beans and cilantro. Cover and cook over low heat until heated through, about 5 minutes.

*Cook time and amount of liquid varies among instant brown rice brands. Adjust water and cook-time as package directs, combining broth and correct amount of water, if needed, to cook 2 cups rice. Makes about 6 cups. Serves 4.

Nutritional Information per Serving:
Calories 645, Protein 42 g, Carbohydrates 98 g, Fat 9 g, Calories from fat 12%, Cholesterol 62 g
Fiber 15 g, Folate 120 mcg, Sodium 676 mg