Mexicali chicken

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

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