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Instructions |
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Cut chicken into short, thin strips. Sprinkle chicken with cumin, chili powder and salt. Heat oil in 10-inch skillet over medium heat. Add chicken; cook and stir until no longer pink.
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Drain tomatoes, reserving liquid. Coarsely chop tomatoes; set aside. Add water to reserved liquid to make 3/4 cup. Add liquid and picante sauce to skillet; bring to a boil.
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Stir in rice; reduce heat. Cover tightly and simmer 5 minutes. Stir in beans and chopped tomatoes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes.
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Sprinkle with cheese and garnish with sliced avocado, if desired.
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Serving
Suggestions |
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http://www.prevention.com/unclebens/
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Originally Submitted
10/25/2006
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