If you’ve ever been to the Bahamas you’ll love this dish…. It takes you back there. It’s EASY, filling, well balanced, and good for a larger family or small gathering.
Original recipe makes 8 servings
Ingredients
8 skinless, boneless chicken breast halves
paprika to taste
seasoned salt to taste
ground black pepper to taste
1 fresh pineapple – peeled, cored and cubed
1 orange, sliced
1 lemon, sliced
1 red bell pepper, diced
3 (6.8 ounce) packages Spanish-style rice mix
2 (11 ounce) cans black bean soup, undiluted
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PREP
15 mins
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COOK
45 mins
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READY IN
1 hr
Directions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
- Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
- Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
- While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.
Nutrition
Calories: 478 kcal
Carbohydrates: 75.8 g
Cholesterol: 67 mg
Fat: 4.6 g
Fiber: 7.6 g
Protein: 35.2 g
Sodium: 2130 mg