Creole red beans and spinach.
Servings 4 Serving Count
Ingredients 16 Count
Nutrition 346 Calories
Total Time 45 Minutes

Creole Red Beans and Spinach


8 ounces boneless, skinless organic Chicken Breasts, sliced thinly crosswise

Blackening or Creole seasoning, no salt added

¾ cup Vegetable Broth, no-salt-added or low sodium 

1 teaspoon No-Salt Seasoning Blend

1 ½ cups Red Kidney beans, cooked or 15 ounce can no-salt-added or low sodium beans, rinsed & drained

1 ½ cups Tomatoes, chopped

1 cup Celery, chopped

1 large Green Pepper, chopped

½ cup Onion, chopped

4 cloves Garlic, minced

6 ounce can Tomato Paste, no-salt-added

1 tablespoon fresh Basil, chopped or 1 teaspoon dried

1 tablespoon fresh Parsley, chopped or 1 teaspoon dried

2 teaspoons Chili Powder, or more to taste

10 ounces Spinach

2 cups Brown, Black and/or Wild Rice, cooked


Place chicken in a small flat-bottomed pot. Add blackening or creole seasoning blend to taste. Cook through. Cut into thin strips. 

In a sauce pan, combine 3/4 cup vegetable broth and other ingredients except for spinach and rice. Bring to a boil, then reduce heat to medium and simmer covered, for 10 minutes or until vegetables are tender.

Stir in spinach and when spinach is wilted, add cooked chicken.

Serve over brown or wild rice or a combination.

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