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From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 2 tablespoons olive oil
  • 6 chicken breast halves, boneless and skinless, cubed
  • 1 cup onion, coarsely chopped
  • 1 green bell pepper, seeded, deveined and chopped
  • 2 garlic cloves, minced
  • 2 (15-1/2 ounce) cans Mexican-style stewed tomatoes
  • 2 (15-1/2 ounce) cans pinto beans, drained
  • 1/2 cup picante sauce (hot, medium or mild)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
TO PREPARE:

In a large saute pan over medium-high heat, warm oil.  Add chicken, onion, pepper and garlic.  Saute 5 to 7 minutes or until chicken is no longer pink.

Add remaining ingredients and simmer 20 minutes.  Serve over steamed rice.

SERVES: 4 - 6

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