Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Chicken breasts; skinned and bonesless; in strips |
| 15 ounces | Black beans; drain and rinse |
| 14½ ounce | Mexican style stewed tomato |
| 1½ cup | Water |
| 1 cup | Converted rice |
| 4 teaspoons | Chicken bouillon |
In large non stick skillet, over medium high heat, cook chicken in Pam until no longer pink, about 5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand 5 minutes before serving.
Submitted By MEG ANTCZAK On 03-06-95