INGREDIENTS:
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
- 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
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
