Monday, February 15, 2010

Santa Fe Chicken with Veggies

1 cup chopped red/green sweet pepper (1 large)
1/3 cup chopped onion (1 small)-I use more than this
2 tsp olive oil
1 cup frozen broccoli florets
1 cup frozen corn
2 cups cubed, cooked chicken (10 oz)-I use two big chicken breasts
1 15 oz can black beans, rinsed and drained
1 14.5 oz can diced tomatoes, undrained (I used Italian flavored)
1 tsp ground cumin
1 cup shredded Monterey Jack cheese (4 oz)
fresh cilantro (opt)

In a large skillet, cook sweet pepper and onion in hot olive oil over medium heat for 5 minutes, stirring occasionally (I salt/pepper chicken and then cook with veggies at this time, or you can cook previously as the recipe says). Stir in broccoli and corn. Cook for 3 minutes more, stirring occasionally. Add cooked chicken (if not added previously), black beans, undrained tomatoes, and cumin to skillet. Cook for 3 to 5 minutes or until heated through. Sprinkle with cheese. Garnish with cilantro.

Great over couscous (use chicken broth with a little water to cook it) or in a tortilla.
From Better Homes and Gardens New Cook Book

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