Southwest Chicken on the Spot
4 skinless, boneless chicken breast halves (about 1 1/3 pounds total), fresh or frozen
1 teaspoon olive oil
1 large green bell pepper
1 large red bell pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 cup frozen chopped onions
1 can (14 oz.) crushed or diced tomatoes
1/3 cup bottled salsa
2/3 cup fat-free chicken broth or water
1 cup instant rice
1 can (15 oz.) black beans
1/2 cup shredded Cheddar, Monterrey Jack or Mexican blend cheese
If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.
Heat the oil over medium-high heat in a 12-inch nonstick skillet that has a lid. Slice the chicken (fresh or partially defrosted) into 1 inch strips, adding them to the skillet as you slice. Seed both the bell peppers and cut into 1 inch strips, adding them to the skillet as you cut.
Stir the chili powder and cumin into the chicken and peppers and continue to cook for 3 minutes, stirring from time to time. Add the garlic, onions, tomatoes with their juice, salsa, and chicken broth. Cover the skillet and bring the mixture to a boil.
When the liquid boils, add the rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 minutes. Meanwhile, rinse and drain the beans.
When the rice has absorbed the broth, remove the skillet from the heat, stir in the beans, and sprinkle evenly with the cheese. Cover and let the dish rest for 2 minutes until the cheese melts, or until you are ready to serve.
Serves 4.
