Tuesday, June 22, 2010

Mexicali Chicken

Originally, this recipe is supposed to be eaten as is...however, I served it as a filling for tortillas with shredded cheddar cheese. I really like it. It is not spicy, so if you are looking for something with a little kick, you'll have to made additions.

cooking spray
1 lb. boneless chicken breasts, cut into strips
1 (15 oz) black beans, rinsed
1 (14 oz) Mexican style stewed tomatoes (I used stewed tomatoes w/green chilies...is that the same thing???)
1 1/2 c water
1 c rice (I used instant)
4 tsp instant chicken bouillon or 4 cubes

Cook chicken over medium-high heat in cooking spray 5 minutes, or until no longer pink. Add the rest of ingredients. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat. Let stand 5 minutes before serving.

Eat as is OR serve on tortillas w/shredded cheese like we did.

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