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Ingredientes
- 3/4 lb boneless skinless chicken breasts cut 1/2" pcs
- 1/2 c. minced onion
- 1 med carrot minced (abt 1/2 c.)
- 1 sm green bell pepper minced (abt 1/2 c.)
- 1/4 tsp garlic salt
- 1 can no-salt-added whole tomatoes - (14 1/2 ounce) undrained
- 1/2 c. water
- 2 Tbsp. reduced-fat peanut butter
- 1/4 tsp chili pwdr
- 1 can pinto beans - (15 to 16 ounce) rinsed, liquid removed
- 2 c. warm cooked rice
- 2 Tbsp. minced dry-roasted peanuts
Direcciones
- Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook chicken, onion, carrot, and bell pepper in skillet, stirring frequently, till chicken is no longer pink in center and vegetables are crisp-tender. Sprinkle with garlic salt.
- Stir in tomatoes, water, peanut butter, and chili pwdr, breaking up tomatoes. Stir in beans. Heat to boiling; reduce heat. Cover and simmer 10 min. Simmer uncovered 5 min longer. Serve over rice. Sprinkle with peanuts.
- This recipe yields 4 servings.
- Comments: Inspired by an African stew, this recipe uses the common peanut, known as groundnut in Africa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 50 | 15% |
| Total Fat 5.95g | 7% |
| Saturated Fat 1.24g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 487mg | 20% |
| Potassium 680mg | 19% |
| Total Carbs 47.13g | 13% |
| Dietary Fiber 7.4g | 25% |
| Sugars 3.75g | 3% |
| Protein 22.99g | 37% |
