Heat dressing in large deep skillet or Dutch oven on medium-high heat. Add chicken; cook 10 min. or until evenly browned, turning occasionally. Remove chicken from skillet; cover to keep warm.
Add onions, bell peppers and ham to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in beans, tomato sauce and jalapeno peppers. Add chicken.
Bring to boil. Reduce heat to low; cover. Simmer 25 min. or until chicken is cooked through (170ºF). Serve over the rice.
Prepare as directed, substituting 6 small boneless skinless chicken breasts (1-1/2 lb.) for the cut-up broiler-fryer, decreasing the final simmering time to 10 to 15 min. or until chicken is cooked through.
Chicken, Beans & Rice Cuban-Style
Prepare as directed, substituting black beans for the pinto beans and stewed tomatoes for the tomato sauce.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.